The Recipes

Grilled Calamari with Farro Salad

Farro is a grain used in a lot of Italian cooking.  It can be hard to find farro in most markets; you can substitute almost any other hearty grain or cous cous.  But, if you can find it, it has a great, firm texture and nutty flavor.  I made extra to add to lunchtime salads this week.

Grilled Calamari with Farro Salad


- 1/3 lb. calamari, bodies and tentacles
- 1/4 c. farro
- 1/4 red bell pepper, chopped
- 3 radishes, diced
- 1/4 red onion, chopped
- handful parsley, chopped
- splash red wine vinegar
- 1/4 c. kalamata olives
- 1 tsp. Herbs de Provence
- salt
- pepper
- olive oil

Bring a pot of water to a boil and salt it liberally.  Add the farro and simmer for 40 minutes.

Drain the farro and mix it with the onion, pepper, radish, and parsley.  Drizzle it with oil and red wine vinegar and season with salt and pepper.  Toss to combine.

Meanwhile, heat a grill pan.  Season the calamari with salt and pepper and drizzle it lightly with olive oil.  Cook the calamari for 3-4 minutes on each side to get a nice char.

While the calamari is cooking, dice the olives and mix them with the Herbs de Provence, cracked black pepper, and a tiny drizzle of olive oil.

Plate the farro salad, and top with the calamari and the olive mixture.