This is a beautiful salad-full of bright color and interesting shapes. Always look for small fresh squid tubes or shells instead of the frozen rings. They have a much better flavor and texture. Be sure to cook squid quickly, as it tends to become very rubbery if cooked too long.
3 pounds squid (calamari), tentacles and tubes sliced into 1/2-inch rings
3 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
1 jalapeño pepper, seeded and finely chopped
1/4 cup lime juice
1/4 cup sherry vinegar
1 1/2 teaspoon chili powder
8 dashes hot pepper sauce
1/2 teaspoon fine sea salt
1 large red bell pepper, chopped
1/2 red onion, finely chopped
1 (15-ounce) can black beans, rinsed and drained, or 1 1/2 cups cooked black beans
1/4 cup plus 2 tablespoons chopped cilantro
1/4 teaspoon ground black pepper
Bring 3 quarts water to a boil in a large saucepot. Add calamari and stir. Cook 1 minute, remove immediately, drain, and chill in an ice-water bath. Set aside.
Heat oil in a large skillet over medium-low heat. Add garlic and cook until golden brown, about 3 minutes. Set aside and cool 5 minutes. Whisk in jalapeño, lime juice, vinegar, chili powder, cumin, paprika, hot pepper sauce, salt and pepper to make dressing.
Drain calamari and transfer to a large bowl. Add dressing, beans, pepper, onion and cilantro and toss to coat. Serve immediately.
Per Serving:270 calories (70 from fat), 8g total fat, 1.5g saturated fat, 395mg cholesterol, 280mg sodium, 17g carbohydrates, (4 g dietary fiber, 2g sugar), 30g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.