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Truffle Squid Bowl

Fast-seared squid over farro, mushrooms, and arugula, finished with truffle oil, lemon, and shaved Parmesan.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Calories: 385
Ingredients Method

Ingredients
  

  • For the Bowl Base
  • 1 cup farro uncooked
  • 8 oz cremini mushrooms sliced
  • 2 tbsp olive oil divided
  • 2 cloves garlic minced
  • 2 cups arugula
  • Salt and black pepper to taste
  • For the Squid
  • 1 lb cleaned squid tubes and tentacles, tubes sliced into rings
  • 2 tbsp cornstarch
  • 2 tbsp olive oil for searing
  • Salt and black pepper to taste
  • To Finish
  • 2 tbsp truffle oil
  • 1 tbsp fresh lemon juice
  • 1/4 cup shaved Parmesan
  • Lemon wedges for serving

Method
 

  1. Cook the farro according to package instructions.
  2. Sauté mushrooms in 1 tbsp olive oil for 6 to 8 minutes until browned. Add garlic in the last minute, season, and set aside.
  3. Pat squid completely dry, season, and toss lightly in cornstarch.
  4. Sear squid in very hot oil for 60 to 90 seconds per side until just opaque. Remove immediately.
  5. Divide farro between bowls, top with arugula, mushrooms, and squid.
  6. Drizzle with truffle oil and lemon juice, finish with Parmesan, and serve immediately.