Best Charred Padrón Chiles And Squid Salad Recipes

Charred Padrón Chiles and Squid Salad image

Provided by Chris Morocco

Yield Serves 4

Number Of Ingredients 12

1/2 serrano chile, thinly sliced into rings
3 tablespoons olive oil
2 tablespoons fresh lime juice
1 teaspoon fish sauce
1/4 teaspoon sugar
Kosher salt, freshly ground pepper
2 cups Padrón chiles or shishito peppers
1 tablespoon plus 1 teaspoon vegetable oil
1/2 pound squid, bodies sliced into rings, tentacles halved
1 teaspoon Aleppo-style pepper
1 cup cilantro leaves with tender stems
1 cup basil leaves, torn if large

Steps:

Whisk serrano chile, olive oil, lime juice, fish sauce, and sugar in a small bowl to combine; season vinaigrette with salt and pepper. Very thinly slice 2 Padrón chiles into rings and add to vinaigrette. Let sit 10 minutes.
Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Pat squid dry with a paper towel; sprinkle with Aleppo-style pepper and season with salt and pepper. Cook, undisturbed, until bottom side is golden brown, about 1 minute. Toss squid and continue to cook, tossing often, until cooked through, about 1 minute longer. Transfer to a medium bowl and wipe out skillet.
Heat remaining 1 tsp. vegetable oil in skillet and cook remaining Padrón chiles, tossing occasionally, until blistered and browned in spots and crisp-tender, about 5 minutes.
Transfer chiles to bowl with squid; add vinaigrette with sliced chiles, cilantro, and basil and toss to combine. Season with salt and pepper.

Salad of Marinated Charred Squid with Cannellini beans, Rocket, and Chile image

Provided by Jamie Oliver

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

2 pounds 3 ounces (1 kilogram) squid, trimmed and gutted
Salt and freshly ground black pepper
1 (14-ounce or 400 gram) tin of cannellini beans, or use 6 ounces (17 grams) dried ones, soaked and cooked until tender
1 to 2 fresh red chiles, sliced
2 good handfuls rocket (arugula)
2 to 3 tablespoons lemon juice
4 tablespoons olive oil
Extra-virgin olive oil

Steps:

Try to get your fishmonger to skin and gut the squid for you. Score the squid lightly in a casual criss-cross fashion. Set it aside while you get a griddle pan very, very hot. You can also use a wok or the barbecue.
Season the squid lightly with salt and pepper just before cooking, then add it to the pan. After a minute, it should be nicely charred, so turn it over and cook for a further minute. Remove the squid from the pan and set aside.
Heat up the cannellini beans and sprinkle them into a bowl. Add the sliced chiles to the bowl with the rocket, lemon juice, and olive oil, and season. Cut the squid at irregular angles and toss it in with the rest of the ingredients. A good drizzle of extra-virgin olive oil over the top will finish it off nicely.