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Score the squid, three-quarters of the way through, down the length of the body. Trim all the tentacles to be the same length. Wash and dry the body and tentacles of the squid well.
Whisk the olive oil with the lemon juice, capers, shallot, salt and pepper until well combined. Toss the squid with 1/4 cup (50 ml) of the dressing.
Select the "Fish/Seafood" program and press "OK". Lightly grease the cooking plates with cooking spray. Once the purple indicator light has stopped flashing, place the squid on the grill and close the lid.
Cook, in batches, until the indicator light has changed to the colour orange. Toss the cooked squid with 2 tbsp (30 ml) of the remaining dressing. Toss the arugula with the roasted red pepper, red onion, peas and remaining dressing to coat. Serve the salad topped with the grilled calamari.
Tips: If purchasing un-cleaned squid: Pull the tentacles away from the body of the squid. Remove and discard the quill (a thin plastic-like shard) from inside the squid. Remove and discard the wings and purplish skin from the body of the squid. Trim the tentacles right above the eyes and check the centre for the hard beak; discard. Serve this dish as a light entrée, or as the first course when entertaining. Simplify the preparation of this recipe by substituting 16 large shrimp or 8 sea scallops for the calamari.