WARM CALAMARI SALAD

Warm Calamari Salad image

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.

Provided by Chef John

Time 17m

Yield 4

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 32.7 g, Cholesterol 230.1 mg, Fat 28.6 g, Fiber 5.7 g, Protein 24.3 g, SaturatedFat 4.8 g, Sodium 801.2 mg, Sugar 2.3 g