GRILLED SQUID ON SPINACH, RED PEPPER, AND MANGO SALAD

Grilled Squid on Spinach, Red Pepper, and Mango Salad image

Yield Serves 2

Number Of Ingredients 10

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3/4 lb cleaned small squid
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 red bell pepper
5 oz baby spinach, trimmed (3 cups)
1/2 mango, peeled, pitted, and cut into 1/2-inch cubes (1 cup)
1/4 small red onion, sliced
1 tablespoon fresh lime juice plus 4 lime wedges

Steps:

Cut squid bodies open to make flat pieces and score inner side of flattened squid in a crosshatch pattern with a sharp knife, blade held horizontally at a 30-degree angle (do not cut all the way through flesh). Cut squid bodies into 4- by 1-inch pieces. Pat squid bodies and tentacles dry and toss with spices and 1/2 teaspoon oil.
Cut sides from bell pepper and brush with 1/2 teaspoon oil.
Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill bell pepper, turning once, until just tender, about 4 minutes. Cut bell pepper into strips.
Grill squid bodies, crosshatch sides down, and tentacles, turning once, until just cooked through (squid will curl up as it cooks), about 2 minutes.
Toss together bell pepper, spinach, mango, onion, lime juice, remaining 2 tablespoons oil, and salt and pepper to taste.
Top salad with squid and serve with lime wedges.