Even though the calamari didn’t have the char I preferred, I still had a tasty and nutritious meal. The good news is that the leftovers were actually better when eaten cold and combined with the same salad fixings. Therefore, I advise serving it refrigerated if you intend to make the dish as written.
| Prep Time: | 15 mins |
| Cook Time: | 2 mins |
| Total Time: | 17 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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 | 480 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 230 mg |
| Dietary Fiber | 6 g |
| Protein | 24 g |
| Saturated Fat | 5 g |
| Sodium | 801 mg |
| Sugars | 2 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely loved this recipe! Unfortunately, I didn’t have any jalapeños. But I did learn from Chef John‘s mistake. First, I throughly dried up extra moisture before starting to mix the calamari with oil and spices. Then I divided the portion in half, then fried each half for 2 minutes. Perfect! I will definitely make this again.