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  • Herb & Olive

EVOO Marinated Calamari Steaks & Micro Greens

CBD Quantity (per serving): 10-20mg

Servings: 2 people

Allergies: Calamari

Prep Time: 30 min

Cook Time: 8 min

Chef Note: This is a fresh and simple recipe for any light seafood dish. We used calamari steaks and shrimp, but this could work very nicely with tilapia and scallops too!


  • 2 Calamari Steaks

  • 1 large box of organic microgreens of your choice (we like supporting our friends at metro greens)

  • Small pack of organic cherry tomatoes

  • 1 organic jalapeño

  • Herb & Olive EVOO (about a quarter cup)

  • Herb & Olive CBD Tinctures (~2 droppers)

  • Finishing salt (Jacobson pure finishing salt is our fav)

  • Himalayan Salt

  • Fresh cracked pepper

  • 5 cloves of garlic

  • 4 organic lemons

Additional Items:

  • 1-4 cans of hard kombucha (we like Juneshine's Midnight Painkiller)

  • 1 sharp chefs knife (Misen is great)

  • Nice 10-12" pan (Misen is great here too)

  • Tongs (optional)

  • Cutting board (this IKEA cutting board is excellent. It's cheap and has an overlapping edge so it won't move!)

  • 2 dinner plates

  • 1 medium bowl for mixing microgreens

  • Parchment paper

  • Meat tenderizer or wine bottle

  • Freezer ziploc bag



Step 1: Drink your drank and set the vibe

If you are sipping on Juneshine's Midnight Painkiller, flip that puppy over once to mix up the charcoal, then crack it open. We like to pour it into a tumblr wine glass to admire the color. Wine stems are overrated and break easily. Choose some tunes to set the mood for this cooking experience. The dish is about 40 minutes start to finish, so plan accordingly. Easy Life pairs nicely for us, but don't let us tell

you what to do. Be your own human :)

Step 2 (optional): Enjoy a baguette with some Herb & Olive CBD EVOO

This is a nice little appetizer to get the cook started right.

Step 3: Dice garlic and jalapeño

Dice up the garlic and jalapeño in separate sections. These are going in two separate dishes.

Step 4: Tenderize the calamari steaks

Make a calamari sandwich with your parchment paper. You don't want these to be too tight, they will rip. Softly fold the parchment paper over your calamari steaks, so there's a layer of paper below and above. With medium strength, smack the steaks with your tenderizer or wine bottle. These are pretty tough, so this is a good time to release some anger. You don't want to completely break the grains of the steaks, but just soften them up a bit. Mostly smash in the center and a bit lighter around the edges.

Step 5: Marinate the calamari steak

Place the tenderized calamari steaks into a ziploc bag and add about a quarter cup of Herb & Olive Organic EVOO, garlic and salt / pepper to taste. Squeeze the juice of two lemons in the bag as well. Set aside for 15 min.

Step 6: Prep your micro greens

In your medium bowl, mix the microgreens, juice of one lemon (or other citrus of your choice), half the diced jalapeño and salt / pepper to taste.Try a bite to see how it tastes. Adjust ingredients for your palette. Trust yourself, don't rely on the recipe to tell you what you should like. Set aside in fridge or leave at room temp.

Step 7: Cook the calamari steaks

Heat a your favorite pan to medium heat. You can add some butter or ghee if you'd like, but you'll have a lot of olive oil from the calamari steak marinade pouring in. Once the pan is heated, slowly pour the marinade into the pan. Use tongs to get the calamari steaks out. Make sure all the garlic and good stuff makes it into the pan. Cook on each side for about 3-5 min, depending on the size of the steaks. You don't want to overcook these, they will get rubbery VERY quickly. Take off and let them rest on your cutting board.

Chef Note: Don't be too hard on yourself if you mess up and overcook these. You may or may not be learning to cook, shit happens. Rarely are you going to perfect a dish the first time you cook it. That's why we recommend music and booze :)

Step 8: Cut and plate

After the calamari steaks rest for 5-8 minutes, go for the cut. Like a meat steak, you'll want to cut these against the grain. Cut them in about 1" wide bites. Plate a handful of your microgreen mix on the dinner plate, and lay calamari steaks on top. Sprinkle remaining jalapeño on top for an additional kick. Oh yea... cut some of those cherry tomatoes horizontally and lay them around the edges too. Finish with a some fresh squeezed lemon, Herb & Olive CBD Tinctures and finishing salt.

Chef Note: If you like this dish, try it with some other seafood. Here's another one we made with shrimp!

Photo: Same recipe, replaced calamari steaks with shrimp


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