This vibrant warm salad combines tender calamari with fresh, crisp greens for a deliciously light meal. Perfect for any occasion, it’s quick to prepare and bursting with bright, Mediterranean flavors.
Start by slicing the calamari tubes into thin rings, about a quarter-inch thick. If your tentacles are on the larger side, cut those in half. Toss the calamari in a bowl with some oil, red pepper flakes, chipotle powder, cayenne, brown sugar, jalapeno slices, and a pinch of salt. Give everything a good mix so the flavors really come together.
In another bowl, combine the arugula and beans. Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss gently to coat, and set aside.
Heat a cast iron skillet over high heat until it’s just about smoking. Add the calamari and cook, stirring constantly, until it turns opaque—this should only take around 2 minutes. Be careful not to overcook it.
Take the skillet off the heat and immediately spoon the calamari over the arugula and beans. Finish with a little extra olive oil and a squeeze of lemon juice on top. If you like a bit of heat, sprinkle a pinch of red pepper flakes before serving.
- Cook the calamari quickly over high heat to keep it tender and avoid rubberiness.
- Use fresh lemon juice to brighten the flavors just before serving.
- Don’t overcrowd the pan when cooking to ensure even searing.
This dish combines tender, flavorful calamari with fresh, vibrant vegetables, making it both light and satisfying. The warm ingredients bring out the natural sweetness of the seafood, creating a perfect balance of textures and tastes.
Serve alongside crusty bread or a simple grain like quinoa or couscous for a complete meal. A crisp white wine or a light, citrusy cocktail pairs well with the seafood and fresh greens.
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a pan over low heat to prevent the calamari from becoming tough. It’s best enjoyed fresh but can also be served cold as a refreshing salad.
