Warm Calamari Salad

For this recipe, we used baby yukon golds, but any waxy variety will hold its shape.

Recipe Summary 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 | Warm Salad Recipes

1 pound cleaned calamari (tubes and tentacles)

1 tablespoon vegetable oil

½ teaspoon red pepper flakes, plus a pinch for garnish

½ 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

4 cups baby arugula, lightly packed

1 (15 ounce) can cooked white beans, rinsed and drained

⅓ cup olive oil, plus more for drizzling

3 tablespoons fresh lemon juice, plus more for drizzling

salt and freshly ground black pepper to taste

Directions

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.

Info | Warm Salad Recipes

prep: 15 mins cook: 2 mins total: 17 mins Servings: 4 Yield: 4 servings

TAG : Warm Calamari Salad

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