THE RECIPE JOURNAL · Lunch
Warm Calamari and Greens Salad
This vibrant salad combines tender calamari with fresh, crisp greens for a delightful mix of flavors and textures. Perfect as a light meal or appetizer, it’s quick to prepare and sure to impress your guests.
FROM THE KITCHEN • Warm Calamari and Greens Salad
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by slicing the calamari tubes into thin rings, about a quarter-inch thick. If the tentacles are large, cut them in half so they cook evenly. Toss the calamari in a bowl with some oil, red pepper flakes, chipotle powder, cayenne, brown sugar, jalapeno slices, and a pinch of salt. Give everything a good mix so all the flavors come together.
02
Step 2
In another bowl, combine the arugula and beans. Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss everything gently and divide the greens between four plates.
03
Step 3
Heat a cast-iron skillet over high heat until it starts to smoke lightly. Add the calamari and cook, stirring frequently, until it turns opaque—this should take about 2 minutes. Be careful not to overcook it.
04
Step 4
Once the calamari is done, spoon it over the arugula and beans. Finish with a little extra olive oil and lemon juice, and sprinkle on some red pepper flakes if you like a bit more heat. Serve right away and enjoy!
Why you’ll love it
This dish combines tender seafood with fresh, vibrant greens for a perfect balance of flavors and textures. It’s light yet satisfying, making it a great choice for a healthy meal that feels special. The warmth brings out the best in the ingredients and adds a comforting touch.
How to serve
Serve alongside crusty bread or a light lemon vinaigrette to enhance the flavors. This salad pairs well with a chilled white wine or a sparkling water with a splash of citrus for a refreshing meal experience.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to one day. Reheat gently to avoid toughening the calamari, or enjoy chilled if preferred. Keep the dressing separate if possible to maintain the freshness of the greens.
