Warm Calamari Salad

Name: Warm Calamari Salad
Cook time: 2 min
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: 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

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.

INGRIDIENT

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

DIRECTION

Step: 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.

Step: 2

Place arugula and beans in separate bowl. Toss with olive oil, lemon juice, salt and pepper. Divide among 4 servings bowls.

Step: 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.

Step: 4

Spoon calamari over arugula and beans. Drizzle with olive oil and lemon juice. Season with a pinch of pepper flakes.

NUTRITION FACT

Per Serving: 480 calories; protein 24.3g; carbohydrates 32.7g; fat 28.6g; cholesterol 230.1mg; sodium 801.2mg.

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