Lunch: Squid with Citrus, Chile and Mint

This recipe includes superfoods such as:

Grapefruit

Health benefits of Squid with Citrus, Chile and Mint

Grapefruits are rich in folic acid. One grapefruit will give you 8% of your daily needs of folic acid.

Ingredients

3/4 pound cleaned squid, bodies cut into 1-inch rings and tentacles cut into 2-inch lengths
Kosher salt
Freshly ground pepper
1 pomelo or Oro Blanco grapefruit (see Note), or 4 Cara Cara oranges
2 tablespoons extra-virgin olive oil, plus more for drizzling
Pinch of crushed red pepper
2 tablespoons small mint leaves

Instructions

Place the squid in a medium bowl and season with salt and pepper.
Using a sharp knife, carefully peel the pomelo; be sure to remove all of the bitter white pith. Working over a large bowl, cut in between the membranes to release the sections. Chop the sections into 1/2-inch pieces and return them to the bowl. Squeeze any extra juice from the membranes into the bowl.
In a large skillet, heat the 2 tablespoons of olive oil until shimmering. Add the squid and cook over high heat, tossing, until bright white, about 2 minutes. Transfer the squid to the bowl with the pomelo, add the crushed pepper and toss; season with salt. Arrange the squid and pomelo on a platter and top with the mint. Drizzle with olive oil and serve.