Warm Calamari Salad

Calamari seasoned with 3 kinds of pepper plus jalapeno slices is quickly sauteed and served on arugula and white beans in Chef John's warm calamari salad.

• Preparation Time: 15 mins
• Cooking Time: 2 mins
• Total Time: 17 mins
• Calories: 480 Calories

Ingredients

• 1 tablespoon vegetable oil
• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper
• 1 teaspoon kosher salt
• 1 pound cleaned calamari (tubes and tentacles)
• 1 teaspoon packed light brown sugar
• 1 jalapeno chile pepper, seeded and sliced
• 4 cups baby arugula, lightly packed
• 1 (15 ounce) can cooked white beans, rinsed and drained
• 3 tablespoons fresh lemon juice, plus more for drizzling
• 0.5 teaspoon chipotle chile powder
• 0.5 teaspoon red pepper flakes, plus a pinch for garnish
• 0.33333334326744 cup olive oil, plus more for drizzling

Recipe Instructions

Step 1

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.

Step 2

Place arugula and beans in separate bowl. Toss with olive oil, lemon juice, salt and pepper. Divide among 4 servings bowls.

Step 3

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.

Step 4

Spoon calamari over arugula and beans. Drizzle with olive oil and lemon juice. Season with a pinch of pepper flakes.