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
- 0.5 teaspoons red pepper flakes , plus a pinch for garnish
- 0.5 teaspoons chipotle chile powder
- 1 pinch cayenne pepper
- 1 teaspoon packed light brown sugar
- 1 jalapeno chile pepper , seeded and sliced
- 1 teaspoon kosher salt
Instructions
-
1
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.
-
2
Place arugula and beans in separate bowl. Toss with olive oil, lemon juice, salt and pepper. Divide among 4 servings bowls.
-
3
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.
-
4
Spoon calamari over arugula and beans. Drizzle with olive oil and lemon juice. Season with a pinch of pepper flakes.
Nutrition Facts
Per serving
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