Tuesday, January 25, 2011

Spicy Calamari Salad

This is possibly the easiest, quickest recipe I have ever put together, which is saying a lot considering "easy" and "quick" are the cornerstones of ALL the recipes I publish here. It takes about 10 minutes to make and it's so delicious that you'll think twice about ever wanting to ingest a half-soggy, breaded and fried version of calamari ever again. This is much more healthful. And, dare I say, tastier. I guess not EVERYTHING is better fried, eh?

After a busy, hectic workday, go home, take off your shoes, and throw it together for a quick, completely stress-free dinner. Eat with a crisp, cool glass of Sancerre. Doctor's orders. (Recipe below serves 4. Divide as you see fit.) xo

Spicy Calamari Salad
Adapted from The Essential New York Times Cookbook, by Amanda Hesser
1 pound cleaned calamari, sliced into thin rings, tentacles included
20 roasted, salted cashews, chopped
1 tablespoon minced cilantro leaves
1 tablespoon mint leaves
2 to 4 teaspoons Thai sriracha sauce, to taste
Salt and freshly ground black pepper
4 cups baby arugula or other spicy greens
2 tablespoons extra virgin olive oil
Juice of 1 lime

Place calamari in a bowl. Add cashews, cilantro, mint and sriracha to taste and toss. Season with 1/2 teaspoon salt and pepper. Set aside.

Place greens in a shallow bowl or plate.

Place a wok or skillet over high heat, add oil and, when smoking hot, add calamari and seasonings. Stir fry about 1 minute, until calamari rings start to turn opaque. Add lime juice, toss, remove from heat, taste sauce and adjust salt and sriracha if necessary. Pour mixture over greens.


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  2. Quick and easy to do on BBQ. I just cut the squid into rings. Works just as well!

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