Southwestern Calamari Salad
Serves 8
Time 20 min
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.
Special Diets:
Ingredients
- 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 (15.0-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
Method
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.
Nutritional Info:
Per serving: 270 calories (70 from fat), 8g total fat, 1.5g saturated fat, 395mg cholesterol, 280mg sodium, 17g carbohydrates (4g 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.
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Ingredients
- 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 (15.0-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