Warm Calamari Salad
Description
Calamari seasoned with 3 kinds of pepper plus jalapeno slices is quickly sauteed and served on arugula and white beans in Chef John's warm calamari salad.
Ingredients
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1 pound cleaned calamari (tubes and tentacles)
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1 tablespoon vegetable oil
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1/2 teaspoon red pepper flakes, plus a pinch for garnish
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1/2 teaspoon chipotle chile powder
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1 pinch cayenne pepper
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1 teaspoon packed light brown sugar
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1 jalapeno chile pepper, seeded and sliced
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1 teaspoon kosher salt
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4 cups baby arugula, lightly packed
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1 (15 ounce) can cooked white beans, rinsed and drained
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1/3 cup olive oil, plus more for drizzling
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3 tablespoons fresh lemon juice, plus more for drizzling
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salt and freshly ground black pepper to taste
Directions
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.