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Warm Calamari Salad
Warm Calamari Salad
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Prep Time:
15 minutes
Cook Time:
2 minutes
Total Time:
17 minutes
Spicy peppered calamari sautéed and served over arugula and white beans in Chef John's signature warm salad.
Ingredients:
  • 1 pound cleaned calamari (tubes and tentacles)
  • 1 tablespoon vegetable oil
  • 0.5 teaspoon red pepper flakes, plus a pinch for garnish
  • 0.5 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
  • 0.33333334326744 cup olive oil, plus more for drizzling
  • 3 tablespoons fresh lemon juice, plus more for drizzling
  • salt and freshly ground black pepper to taste
Instructions:
  • Slice the calamari tubes into 1/4-inch rings and cut larger tentacle pieces in half. Transfer the calamari to a bowl and mix in oil, red pepper flakes, chipotle powder, cayenne pepper, brown sugar, jalapeno slices, and salt until well combined.
  • In two separate bowls, combine the arugula with the beans. Drizzle with olive oil, lemon juice, salt, and pepper. Divide the mixture evenly among 4 serving bowls.
  • Preheat a smoking hot cast iron skillet. Sear the calamari in the skillet, stirring constantly, until it turns opaque, approximately 2 minutes. Remove from heat promptly.
  • Place the calamari on top of a bed of peppery arugula and beans. Generously drizzle with fragrant olive oil and zesty lemon juice. Sprinkle with a touch of spicy pepper flakes for extra flavor.

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