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| Warm Calamari Salad |
"I didn't get the char I wanted on the calamari, but I still enjoyed a flavorful, healthy lunch. The good news, however, was that I ate the leftovers cold, tossed with the same salad ingredients, and it was actually better. So, if you are planning on doing the same recipe as shown, I would suggest serving it chilled instead."
Ingredients :
- 1 pound cleaned calamari (tubes and tentacles)
- 1 tablespoon vegetable oil
- 1/2 teaspoon red pepper flakes, plus a pinch for garnish
- 1/2 teaspoon chipotle chile powder
- 1 pinch cayenne pepper
- 1 teaspoon packed light brown sugar
- 1 jalapeno chile pepper, seeded and sliced
- 1 teaspoon kosher salt
- Salad Base:
- 4 cups baby arugula, lightly packed
- 1 (15 ounce) can cooked white beans, rinsed and drained
- 1/3 cup olive oil, plus more for drizzling
- 3 tablespoons fresh lemon juice, plus more for drizzling
- salt and freshly ground black pepper to taste
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 17M |
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- Cut calamari tubes into 1/4-inch rings. Cut larger tentacle pieces in half. Place calamari in a bowl. Add oil, red pepper flakes, chipotle powder, cayenne pepper, brown sugar, jalapeno slices, and salt. Mix together thoroughly.
- Place arugula and beans in separate bowl. Toss with olive oil, lemon juice, salt and pepper. Divide among 4 servings bowls.
- Heat cast iron skillet over high heat until smoking. Add calamari to skillet; cook and stir until calamari loses its translucency, about 2 minutes. Remove from heat immediately.
- Spoon calamari over arugula and beans. Drizzle with olive oil and lemon juice. Season with a pinch of pepper flakes.
Notes :
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