Best Warm Calamari Salad Recipes

WARM CALAMARI SALAD WITH TOMATO AND ARUGULA

Warm Calamari Salad With Tomato And Arugula image

Provided by Molly O'Neill

Categories easy, quick, salads and dressings

Time 10m

Yield Four servings

Number Of Ingredients 9

Ingredients

4 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 1/2 pounds cleaned squid, bodies slit open
1/2 cup white wine
Salt and freshly ground pepper to taste
6 tablespoons fresh lemon juice
1 vine-ripened tomato, cut into 8 wedges
4 tablespoons chopped Italian parsley
2 bunches arugula, washed and stemmed

Steps:

Preheat the oven to 350 degrees. Heat 3 tablespoons of the olive oil in a large ovenproof skillet over medium-high heat. Add the garlic and cook until lightly browned, about 15 seconds. Add the squid and cook for 1 minute. Pour in the wine and season with salt and pepper to taste. Place the skillet in the oven just until the squid curls into cylinders, about 2 to 4 minutes.
Immediately remove the squid from the skillet with a slotted spoon. Place over medium heat, add the lemon juice and simmer until the liquid is reduced to about 1/3 cup. Return the squid to the pan. Remove the pan from the heat and toss in the tomato, parsley and arugula. Place on a platter, drizzle with the remaining 1 tablespoon of olive oil and serve immediately.

Nutrition Facts : @context http, Calories 345, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 3 grams, Sodium 892 milligrams, Sugar 4 grams

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

Categories Salad Seafood Salad Recipes

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