Grilled Squid And Arugula Salad - cooking recipe

Ingredients

1 None lime, peel grated and lime juiced, plus 2 additional limes, halved
1/4 cup extra virgin olive oil
2 tbsp white wine
1 None shallot, finely chopped
1 clove garlic, finely chopped
1 None bay leaf
1 1/3 lbs cleaned squid tubes, scored and cut into 3/4-inch strips
4 None long red chili peppers
1 bunch arugula leaves, washed and trimmed
1/2 tsp cumin seeds, toasted

Preparation

Mix lime peel and juice, 1 tbsp of the oil, wine, shallot, garlic and bay leaf in a large bowl. Add squid, tossing to combine. Cover; refrigerate at least 20 mins, to marinate.
Heat an oiled grill pan on high heat. Cook chili peppers 2-3 mins each side, or until charred all over.
Place chili peppers in a small plastic bag. Let stand for 5 mins, then peel away skins. Slice in half lengthwise and scrape out seeds. Cut into strips.
Drain squid. Cook on grill pan 2-3 mins, turning with tongs, until curled and opaque. Grill lime halves, cut side down, 2-3 mins, until charred on surface.
Toss squid, chili peppers, arugula and remaining 3 tbsp oil in a large bowl. Season to taste. Sprinkle with cumin seeds and serve with grilled lime halves.