Name: Warm Calamari Salad
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Cleaned calamari (tubes and tentacles) - 1 pound; Vegetable oil - 1 tablespoon; Red pepper flakes, plus a pinch for garnish - ½ teaspoon; Chipotle chile powder - ½ teaspoon; Cayenne pepper - 1 pinch; Packed light brown sugar - 1 teaspoon; Jalapeno chile pepper, seeded and sliced - 1; Kosher salt - 1 teaspoon; Baby arugula, lightly packed - 4 cups; Cooked white beans, rinsed and drained - 1 (15 ounce) can; Olive oil, plus more for drizzling - ⅓ cup; Fresh lemon juice, plus more for drizzling - 3 tablespoons; Salt and freshly ground black pepper to taste - 3 tablespoons

Ingredients for - Warm Calamari Salad

1. Cleaned calamari (tubes and tentacles) 1 pound

2. Vegetable oil 1 tablespoon

3. Red pepper flakes, plus a pinch for garnish ½ teaspoon

4. Chipotle chile powder ½ teaspoon

5. Cayenne pepper 1 pinch

6. Packed light brown sugar 1 teaspoon

7. Jalapeno chile pepper, seeded and sliced 1

8. Kosher salt 1 teaspoon

9. Baby arugula, lightly packed 4 cups

10. Cooked white beans, rinsed and drained 1 (15 ounce) can

11. Olive oil, plus more for drizzling ⅓ cup

12. Fresh lemon juice, plus more for drizzling 3 tablespoons

13. Salt and freshly ground black pepper to taste 3 tablespoons

How to cook deliciously - Warm Calamari Salad

1 . Stage

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.

2 . Stage

Place arugula and beans in separate bowl. Toss with olive oil, lemon juice, salt and pepper. Divide among 4 servings bowls.

3 . Stage

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.

4 . Stage

Spoon calamari over arugula and beans. Drizzle with olive oil and lemon juice. Season with a pinch of pepper flakes.