Warm Calamari Salad

Name: Warm Calamari Salad
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Ingredients: 1 pound cleaned calamari (tubes and tentacles); 1 tablespoon vegetable oil; 0.5 teaspoon red pepper flakes, plus a pinch for garnish; 0.5 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; 0.33333334326744 cup olive oil, plus more for drizzling; 3 tablespoons fresh lemon juice, plus more for drizzling; salt and freshly ground black pepper to taste

4.5

(2)

1 Review

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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.

By

John Mitzewich

Updated on March 11, 2025

4

Prep Time:

15 mins

Cook Time:

2 mins

Total Time:

17 mins

Servings:

4

Yield:

4 servings

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Ingredients

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Original recipe (1X) yields 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

Salad Base:

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

Directions

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.

Nutrition Facts (per serving)

480	Calories
29g	Fat
33g	Carbs
24g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 480
% Daily Value *
Total Fat 29g	37%
Saturated Fat 5g	24%
Cholesterol 230mg	77%
Sodium 801mg	35%
Total Carbohydrate 33g	12%
Dietary Fiber 6g	20%
Total Sugars 2g
Protein 24g	49%
Vitamin C 14mg	15%
Calcium 147mg	11%
Iron 5mg	25%
Potassium 835mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Warm Calamari Salad

Ingredients

Directions

Nutrition Facts (per serving)

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