Description
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
- 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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 2 mins
Total Time: 17 mins
Servings: 4