Warm Calamari Salad

Ingredients

• Servings: 4
• 1 pound cleaned calamari (tubes and tentacles)
• 1 tablespoon vegetable oil
• 1/2 teaspoon red pepper flakes, plus a pinch for garnish
• 1/2 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
• salad base:
• 4 cups baby arugula, lightly packed
• 1 (15 ounce) can cooked white beans, rinsed and drained
• 1/3 cup olive oil, plus more for drizzling
• 3 tablespoons fresh lemon juice, plus more for drizzling
• salt and freshly ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 2 mins Ready Time: 17 mins


• 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.