Spicy Grilled Calamari Salad Recipes

SPICY GRILLED CALAMARI SALAD RECIPE

Steps:

• Preheat a grill. Toss the squid bodies with the oil, and generously season with salt and lots of black pepper. When the grill is very hot, add the squid and grill for about 5 minutes, until lightly charred all over. Combine the lime juice, fish sauce, sugar, and chili sauce in a mixing bowl and whisk to blend. Slice the grilled squid into 1⁄2" rings. In a salad bowl, toss the squid, watercress, cucumber, tomato, onion, and peanuts with the dressing. Divide the salad among 4 plates.

SPICY CALAMARI AND CUCUMBER SALAD WITH SPICED YOGURT SAUCE

Steps:

• For the spicy calamari and cucumber salad: Add the soy sauce, vinegar, honey, chili paste, garlic and ginger to a bowl and whisk to combine. Season with salt if needed. Divide the marinade between 2 medium bowls. Add the calamari to one of the bowls and the cucumbers to the other. Stir so that the calamari and cucumbers are fully coated in the marinade. Let marinate at least 30 minutes.
• Preheat a grill pan over medium-high heat. Remove the calamari from the marinade and pat dry. Grill the calamari in batches until charred and tender, 1 to 2 minutes per side. Transfer to a cutting board and slice the tubes into 1/2-inch rings. Add the rings and whole tentacles to the bowl with the cucumbers and toss to combine.
• For the spiced yogurt sauce: Whisk together the yogurt, chopped cilantro, coriander, garlic, caraway seeds, sumac, paprika and 1 teaspoon salt. The sauce can be made up to 1 day in advance and kept refrigerated.
• To serve: Spread some of the yogurt sauce onto a shallow dish. Use a spoon to create a well in the center of the sauce so that the sides of the sauce are about 1/2-inch high. Add the marinated cucumbers and grilled calamari into the well. Garnish with cilantro leaves and black sesame seeds. Serve immediately.

GRILLED CALAMARI SALAD

Steps:

• Put 1 cup of the herb oil in a mixing bowl. Add calamari, cover and marinate in the refrigerator for 24 hours.
• Preheat a grill to high heat.
• Remove calamari, season with salt and pepper on both sides and grill for approximately 4 minutes per side. While the calamari is cooking, put all other ingredients and the remaining 1 cup herb oil in a mixing bowl. Slice calamari into thin juliennes, and add to all of the ingredients. Mix thoroughly, season with salt and pepper.
• Combine all ingredients. This can be prepared in advance and used for multiple recipes.

SPICY CALAMARI SALAD

Steps:

• Mix and toss all chopped ingredients except the calamari.
• Layer fried calamari on the salad.
• Serve and enjoy!

SPICY CALAMARI WITH FREGOLA

Steps:

• Spread the calamari on a baking sheet and pat dry as best you can with paper towels. Season generously with salt and pepper.
• Put 2 tablespoons olive oil in a large, wide skillet over high heat. Add calamari and quickly stir-fry, cooking for only 1 minute, until puffed. Remove from pan with slotted spoon and set aside.
• Return pan to stove, reduce heat to medium-high and add 1 tablespoon olive oil. Add crushed red pepper, anchovy and garlic and let sizzle, then add onions and stir well.
• Season onions generously and cook, stirring, for 2 to 3 minutes, until softened and faintly colored. Add saffron and wine and simmer for 1 minute, then add tomato and broth. Adjust heat so sauce simmers gently for about 10 minutes, until flavors are well mingled. Taste for salt and hot pepper.
• Meanwhile, bring 4 cups salted water to a boil. Add fregola and cook until al dente, 8 to 10 minutes. Drain and keep warm.
• Add par-cooked calamari to the sauce over high heat. Add basil leaves and stir well until everything is heated through and calamari are completely cooked, about 2 minutes. Transfer to a warm serving bowl and fold in cooked fregola. Sprinkle with oregano, add a drizzle of olive oil, if desired, and serve.

SPICY GRILLED SQUID AND GREEN BEAN SALAD

Steps:

• Rinse squid with cold water, drain and pat dry. Transfer to a baking sheet in one layer. Drizzle with 1 tablespoon peanut oil. Season squid on both sides with salt and pepper, and season tentacles. (If they are small, thread them onto bamboo skewers.) Make sure everything is lightly coated with oil. Set aside.
• Prepare a charcoal grill, or heat a stovetop grill to medium-high. Bring a large pot of well-salted water to a boil.
• Make the vinaigrette: In a small bowl, whisk together 2 tablespoons peanut oil, toasted sesame oil, lime juice and fish sauce. Stir in ginger, garlic and half the jalapeño and Fresno chiles (or less, if chiles are very hot).
• Drop beans into boiling water and cook for 1 to 2 minutes, until firm tender. Drain and spread out on a baking sheet lined with a kitchen towel. Let cool to room temperature.
• Lay the squid bodies on the grill and cook for 3 to 4 minutes per side, until lightly browned (bodies will puff up). Grill tentacles until firm and slightly charred, turning with tongs, 3 to 4 minutes. Transfer cooked squid to a cutting board. Let cool slightly, then cut bodies crosswise into 1/2-inch-thick slices. Cut tentacles in halves or quarters, if large; otherwise leave whole.
• Place green beans and sliced squid in a large bowl. Sprinkle lightly with salt, then add the vinaigrette and toss to coat with wooden spoons. Add remaining half of the chiles, the scallions and cilantro and toss again. Taste and adjust seasoning as necessary. Transfer to a serving platter. Sprinkle with remaining chiles if desired and garnish with cilantro springs.