Print: 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.

Prep

24 min

Cook

52 min

Servings

Difficulty

Medium

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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/warm-calamari-salad