Calamari Salad Served Warm

Ingredients 0/13

Step 1

Slic the calamari tubes into about 1/4-inch rings, and cut any larger tentacles 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—mix everything well so the flavors combine.

Step 2

In another bowl, combine the arugula and beans. Drizzle with olive oil and lemon juice, then season with salt and pepper. Give it a good toss to coat everything evenly.

Step 3

Heat up a cast iron skillet over high heat until it’s just smoking. Add the calamari and cook it quickly, stirring constantly, until it turns opaque—this should take about 2 minutes. Be careful not to overcook it, then take it off the heat right away.

Step 4

To serve, divide the arugula and beans among four bowls, then pile the warm calamari on top. Finish with a little extra olive oil, a squeeze of lemon juice, and a sprinkle of red pepper flakes if you like a bit more heat.