Best Spicy Calamari Salad Recipes

Spicy Calamari and Cucumber Salad with Spiced Yogurt Sauce image

Provided by Valerie Bertinelli

Time 40m

Yield 4 servings

Number Of Ingredients 18

1/3 cup soy sauce
1/3 cup rice wine vinegar
1/4 cup honey
2 tablespoons chili paste (such as sambal)
1 teaspoon minced garlic (about 1 large clove)
1 teaspoon grated peeled ginger (about one 2-inch piece)
Kosher salt, optional
1 pound frozen calamari, tubes and tentacles, thawed
8 ounces Persian cucumbers (about 2), sliced into 1/4-inch rounds
2 cups Greek yogurt
1 tablespoon chopped fresh cilantro, plus whole leaves, for garnish
1 teaspoon ground coriander
1 teaspoon minced garlic (about 1 large clove)
1 teaspoon ground caraway seeds
1 teaspoon sumac
1/2 teaspoon smoked paprika
Kosher salt
1 tablespoon black sesame seeds, for garnish

Steps:

For the spicy calamari and cucumber salad: Add the soy sauce, vinegar, honey, chili paste, garlic and ginger to a bowl and whisk to combine. Season with salt if needed. Divide the marinade between 2 medium bowls. Add the calamari to one of the bowls and the cucumbers to the other. Stir so that the calamari and cucumbers are fully coated in the marinade. Let marinate at least 30 minutes.
Preheat a grill pan over medium-high heat. Remove the calamari from the marinade and pat dry. Grill the calamari in batches until charred and tender, 1 to 2 minutes per side. Transfer to a cutting board and slice the tubes into 1/2-inch rings. Add the rings and whole tentacles to the bowl with the cucumbers and toss to combine.
For the spiced yogurt sauce: Whisk together the yogurt, chopped cilantro, coriander, garlic, caraway seeds, sumac, paprika and 1 teaspoon salt. The sauce can be made up to 1 day in advance and kept refrigerated.
To serve: Spread some of the yogurt sauce onto a shallow dish. Use a spoon to create a well in the center of the sauce so that the sides of the sauce are about 1/2-inch high. Add the marinated cucumbers and grilled calamari into the well. Garnish with cilantro leaves and black sesame seeds. Serve immediately.

Spicy Calamari Salad image

Provided by Kitty Kat Cook

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 8

4 cups chopped mixed greens
1 -2 cup of spicy fried calamari
1 sliced ripe banana
1/4 cup cashews
1 cup shredded carrot
2 -4 tablespoons chopped green onions
2 -4 tablespoons chopped hearts of palm
spicy lime vinaigrette

Steps:

Nutrition Facts : Calories 118.5, Fat 5.5, SaturatedFat 1.1, Sodium 125.1, Carbohydrate 16.8, Fiber 2.6, Sugar 7.1, Protein 2.7

WOK-SEARED SPICY CALAMARI SALAD image

Categories Salad Fish

Yield 4

Number Of Ingredients 9

1 Lb cleaned calamari, the smalle the better, sliced into thin rings, tentacles included
20 roasted, slated cashews, chopped
1 tbsp minced cillantro leaves
1 tbsp mint leaves
2-4 tsp thai srirancha sauce to taste
4 cups tatsoi or baby arugula
1 endive, cored and slivered
2 tbsp olive oil
1/4 cup lime juice

Steps:

1. place calamari in bowl. Add cashews, cilantro, mint and srirancha to taste and toss. Season with salt and pepper. 2. mix greens and endive and divide among 4 bowls 3. place wok over high heat, add oil, and when smoking hot, add calamari and seasonings. Stir fry for about 20 seconds, until calamari rings start to turn opaque. Add lime juice, toss, remove from heat. Pour mixture over greens

SPICY CALAMARI SALADSPICY CALAMARI SALAD image

Categories Salad

Yield 6-8 servings

Number Of Ingredients 17

Total time: 1 hour, 15 minutes (includes soaking time)
Servings: 6 to 8
Note: This is adapted from chef-owner Marc Murphy at Ditch Plains in New York City. Samal oelek is ground chile paste that can be found in Asian markets and well-stocked supermarkets.
2 pounds squid with tentacles, cleaned and cut into 3/4-inch-thick rings
1 cup milk
1/4 cup packed brown sugar
6 tablespoons sambal oelek
2 tablespoons fish sauce
1 1/2 teaspoons dark sesame oil
1 tablespoon freshly squeezed lime juice
1/2 cup soybean or peanut oil
3 cups canola oil, for deep frying
Flour for dredging
Kosher salt and pepper to taste
1/2 head romaine, julienned
1/3 head radicchio, julienned
2 tablespoons toasted sesame seeds

Steps:

1. Combine the calamari and milk in a bowl and let soak for 1 hour. 2. To make the vinaigrette, combine the brown sugar, sambal, fish sauce, sesame oil, lime juice and soybean oil in a bowl and whisk until blended. Set aside. 3. Heat the canola oil in a wok or deep-fryer to 350 degrees. 4. Drain the calamari completely. Spread the flour into a large shallow dish and, working in batches, dredge the calamari in it. Transfer to a sieve and shake off the excess flour. Add the calamari in batches to the hot oil and fry until golden brown, 4 to 6 minutes. Drain on paper towels. Immediately season with salt and pepper. 5. While the calamari is still hot, combine it with the romaine, radicchio and the sesame seeds in a salad bowl. Add half the vinaigrette and toss to coat. Add more vinaigrette as needed and serve. Each of 8 servings: 479 calories; 21 grams protein; 28 grams carbo- hydrates; 2 grams fiber; 32 grams fat; 4 grams saturated fat; 265 mg. cholesterol; 677 mg. sodium.