Food & Cooking Recipes Appetizers Grilled Squid with Fresh Red Chile and Arugula Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 8, 2018 Print Rate It Share Share Tweet Pin Email Servings: 4 One of the most popular dishes at the acclaimed River Café in London, this sophisticated starter has been on the menu every day since the restaurant opened in 1987. With its primary colors and strong flavors, the combination of just three ingredients is simple, pure, and right. Ingredients Dressing Juice of 1 lemon 3 tablespoons extra-virgin olive oil Sea salt and freshly ground pepper Squid 8 medium squid (no bigger than your hand) 6 large fresh red chiles, seeded and very finely chopped ⅔ cup extra-virgin olive oil Sea salt and freshly ground pepper ½ pound arugula 1 lemon, cut into quarters Directions Dressing: Whisk together lemon juice and oil. Season with salt and pepper. Squid: Clean squid by cutting body open to make a flat piece and scraping out guts. Keep tentacles in their bunches but remove eyes and mouth. Using a serrated knife, score inner side of flattened squid body with parallel lines 1/2 inch apart, and then lines equally apart the other way to make crosshatching. To make the sauce, put chiles in a bowl and cover with oil. Season with salt and pepper. Heat grill for direct heat (or a grill pan on high). Place squid (including tentacles), scored-side down, on grill, season with salt and pepper, and grill 1 to 2 minutes. Turn squid pieces over; they will immediately curl up, by which time they will be cooked. Toss arugula in dressing. Arrange two squid bodies with tentacles on each plate with some arugula. Put a little chile sauce on squid and serve, with lemon quarters. Matthew Donaldson Cook's Notes Excerpted from "River Café London" Copyright The River Café Ltd 2017. Rate it Print