I didn't get the char I wanted on the calamari, but I still enjoyed a flavorful, healthy lunch. The good news, however, was that I ate the leftovers cold, tossed with the same salad ingredients, and it was actually better. So, if you are planning on doing the same recipe as shown, I would suggest serving it chilled instead.

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Recipe Summary

prep:
15 mins
cook:
2 mins
total:
17 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Salad Base:

Directions

Instructions Checklist
  • 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.

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  • 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

480 calories; protein 24.3g 49% DV; carbohydrates 32.7g 11% DV; fat 28.6g 44% DV; cholesterol 230.1mg 77% DV; sodium 801.2mg 32% DV. Full Nutrition

Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0