Karoline Boehm Goodnick for The Boston Globe

Serves 4

Squid can be intimidating to clean, but most markets sell it ready to cook. In this dish, marinated squid is grilled, cut up, and tossed with cherry tomatoes and arugula. Add any leftovers and a drizzle of olive oil to a bowl of short tubular pasta for a simple main course salad.

SQUID

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pounds squid, cleaned and rinsed with cold water
2 cloves garlic, finely chopped
¼ cup olive oil
½ teaspoon chopped fresh rosemary
Salt and pepper, to taste
1 lemon, halved

1. Using a sharp knife, gently separate tentacles from bodies. Rinse the bodies again. Dry with paper towels.

2. In a bowl combine garlic, olive oil, rosemary, salt, and pepper. Add the squid and toss well. Set aside for 10 to 15 minutes.

3. Light a charcoal grill or turn a gas grill to medium-high. Add the squid bodies and tentacles. Grill bodies for 2 minutes, turn, and grill 2 minutes more. Grill the tentacles for 1 minute, turn, and grill 1 minute more.

4. Remove squid from the grill and set aside to rest for 5 minutes. Cut squid bodies into ¼-inch rings. Halve tentacles (leave whole if they are very small). Add the juice of ½ lemon, salt, and pepper. Cut remaining lemon half into wedges.

SALAD

Juice of 1 lemon
Salt and pepper, to taste
2 tablespoons olive oil
1 tablespoon chopped fresh chives
1 pint cherry tomatoes, halved
5 ounces baby arugula, stemmed

1. In a bowl, combine the lemon juice, salt, and pepper. Gradually whisk in the olive oil and chives. Taste for seasoning and add more salt and pepper, if you like.

2. In a bowl, toss the squid rings and tentacles with cherry tomatoes and half the vinaigrette.

3. On each of 4 plates, arrange arugula and sprinkle with the remaining vinaigrette. Spoon the squid salad on top. Garnish with lemon. Sydney Oland