Ingredients
4
4 servings
- •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.
Nutritional Facts
Per 4 servings
- Calories: 480
- Carbohydrate: 33g
- Fat: 29g
- Fiber: 6g
- Protein: 24g
- Sugar: 2g
Related Recipes
Calamari Marinara
Fried Calamari
Buffalo Calamari
Calamari in a Creamy White Wine Sauce
Calamari with Tomato Sauce
Calamari
Crispy Calamari Rings
Grammy's Calamari Salad
Calamari Fra Diavolo Over Linguine
Salt and Pepper Calamari
Absolutely Delicious Stuffed Calamari
