SPICY CALAMARI AND CUCUMBER SALAD WITH SPICED YOGURT SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
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.
SPICY SQUID SALAD
Provided by Food Network
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 18
Steps:
- Preheat a grill to high.
- Score the squid on a chopping board. Place in a bowl with the roasted chili paste and oil. Mix well. Place on a griddle or barbecue and grill for a few minutes each side until the squid is golden brown. Be careful not to overcook or the squid will be chewy.
- In the meantime, pound the ginger and garlic together in a pestle and mortar. Add the honey, lime, and fish sauce and mix well. Whisk in the sunflower and sesame oil.
- Chop the cucumber, pepper, spring onions and chili peppers and place in a bowl with mixed salad leaves, mint and coriander.
- Finely slice the grilled squid and add to the salad bowl. Pour over the dressing and sprinkle with sesame seeds.
SPICY SQUID SALAD
Provided by Food Network
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 18
Steps:
- Preheat a grill to high.
- Score the squid on a chopping board. Place in a bowl with the roasted chili paste and oil. Mix well. Place on a griddle or barbecue and grill for a few minutes each side until the squid is golden brown. Be careful not to overcook or the squid will be chewy.
- In the meantime, pound the ginger and garlic together in a pestle and mortar. Add the honey, lime, and fish sauce and mix well. Whisk in the sunflower and sesame oil.
- Chop the cucumber, pepper, spring onions and chili peppers and place in a bowl with mixed salad leaves, mint and coriander.
- Finely slice the grilled squid and add to the salad bowl. Pour over the dressing and sprinkle with sesame seeds.
SWEET SPICY CUCUMBER SALAD
Make and share this Sweet Spicy Cucumber Salad recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place cucumbers, onion and minced jalapenos in a large bowl.
- In a seperate bowl, whisk together all remaining ingredients; pour over cucumber mixture and toss well to coat.
- Chill at least 3 hours before serving.
THAI-STYLE SQUID AND CUCUMBER SALAD
The secret to cooking squid so it's tender, not tough, is to cook it very quickly in small batches. Tossed with crunchy cucumbers, peanuts, and fresh red chiles, it makes a refreshing summer dinner spooned over rice or on its own.
Provided by Anna Stockwell
Categories Salad Lime Juice Garlic Cucumber Chile Peanut Squid Cilantro Rice Dinner Thailand Seafood Summer Spring
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk lime juice, garlic, fish sauce, brown sugar, 1/4 cup oil, and 1/2 tsp. salt in a large bowl. Add cucumber, chiles, and peanuts and toss to coat. Set aside.
- Make sure squid is as dry as possible, then toss with remaining 1 1/2 tsp. salt. Separate bodies from tentacles.
- Heat 1 Tbsp. oil in a large cast-iron skillet until smoking. Sear half of the tentacles (don't try to do more than half-you don't want to crowd the pan), turning once halfway through, until lightly charred and opaque, 2-3 minutes. Transfer to a plate. Repeat with remaining tentacles, adding more oil if needed. Add a little more oil, then sear half of the bodies, turning once and picking up with tongs so that any liquid that has accumulated inside bodies can pour off into skillet and evaporate, until lightly charred and opaque, 2-3 minutes. Transfer to plate with cooked tentacles. Repeat with remaining bodies. Thinly slice bodies, then transfer squid to bowl with cucumber mixture and toss to coat.
- Arrange salad on a platter and drizzle remaining dressing over. Top with cilantro sprigs. Serve with rice alongside, if using.
SALT AND PEPPER SQUID OR CALAMARI WITH CUCUMBER SALAD
This dish could also be used with calamari. I have been looking for a squid/calamari dish that does not have Szechuan pepper as I am unable to find it. This recipe comes from The Australian Womans Weekly Simply Seafood book.
Provided by Chef floWer
Categories Octopus
Time 26m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut squid hoods along one side and open out. Using a small sharp knife, score inside of hoods in a diagonal pattern, without cutting all the way through. This will allow the squid to curl during cooking. Cut each squid hood into eight pieces.
- Sprinkle squid with combined pepper, salt and lemon pepper seasoning.
- Heat oil in wok or large frying pan, stir-fry squid in batches until curled and just cooked through. Serve squid with cucumber salad.
- Cucumber Salad: Combine cucumber, onion, tomato, nuts and mint in medium bowl. Add combined vinegar and oil, toss to combine.
Nutrition Facts : Calories 319.6, Fat 18.2, SaturatedFat 3, Cholesterol 291.8, Sodium 799, Carbohydrate 15.5, Fiber 3.5, Sugar 4.7, Protein 25.6
SQUID SALAD WITH CUCUMBERS, ALMONDS AND PICKLED PLUM DRESSING
Provided by Melissa Clark
Categories weekday, salads and dressings, appetizer
Time 15m
Yield 4 appetizer servings
Number Of Ingredients 10
Steps:
- In a large bowl toss cucumbers, 2 tablespoons mirin, vinegar, shiso and salt. Taste and add more mirin, vinegar and salt, if desired. Set aside.
- To prepare squid, cut off tentacles. Thinly slice bodies into rings and halve tentacles lengthwise. Rinse and pat dry.
- In a large skillet over medium heat, toast almonds until golden brown, about one minute. Transfer to a bowl to cool and return skillet to heat.
- Drizzle olive oil into hot skillet and add squid rings. Cook for one minute, then add tentacles, salt and pepper to taste. Cook, stirring occasionally, about 2 minutes more, until squid is just opaque. Turn off heat; allow squid to cool slightly.
- Add remaining 1/2 tablespoon mirin and umeboshi plum paste to squid and stir to combine. Taste and add more umeboshi or mirin, if desired.
- Serve squid over cucumber salad; garnish with almonds and additional chopped shiso.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 9 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 354 milligrams, Sugar 11 grams, TransFat 0 grams
SPICY CALAMARI SALAD
This is my copycat recipe for a delicious salad I recently had in Nexxt Cafe, Miami Beach. I couldn't find a recipe for it, so I'm making it up from what I remember. If you are there on vacation, this is a must. Since I'm doing the best I can to re-create it, please feel free to make suggestions or comments. For the calamari, I guess you could make it from scratch; there are some good recipes here or just buy it at a restaurant. The "spicy" was very mild. For the vinaigrette find a recipe that goes well with it. I will experiment and taste a few different combinations and make updates as needed. I think some chopped avocados would go well with it.
Provided by Kitty Kat Cook
Categories One Dish Meal
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Mix and toss all chopped ingredients except the calamari.
- Layer fried calamari on the salad.
- Serve and enjoy!
Nutrition Facts : Calories 118.5, Fat 5.5, SaturatedFat 1.1, Sodium 125.1, Carbohydrate 16.8, Fiber 2.6, Sugar 7.1, Protein 2.7
SQUID SALAD WITH CUCUMBER, WATERCRESS, AND CILANTRO
Provided by Alison Roman
Categories Salad Appetizer Kid-Friendly Lunch Squid Cucumber Spring Summer Grill/Barbecue Healthy Watercress Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4 Servings
Number Of Ingredients 8
Steps:
- Prepare grill for medium-high heat; oil grate. Toss squid with 1 tablespoon oil in a large bowl; season with salt and pepper.
- Grill squid, turning occasionally, until lightly charred and cooked through, about 4 minutes. Transfer squid to a cutting board and slice bodies into bite-size pieces.
- Toss squid with vinegar and chili oil in a clean large bowl. Add cucumbers, watercress, and cilantro and toss to combine. Taste and adjust seasoning with salt, pepper, and more vinegar and chili oil, if desired.
SPICY CUCUMBER SALAD
Provided by Pierre Franey
Categories easy, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Wash cucumbers and pat dry. Pound them lightly all over with a kitchen mallet.
- Trim off the ends. Peel and cut cucumbers lengthwise into quarters.
- Cut or scrape away seeds.
- Cut each cucumber strip into 1 1/2-inch lengths. Trim corners of each piece to make them neater. Put pieces in a bowl and add remaining ingredients. Chill and serve.
Nutrition Facts : @context http, Calories 40, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 662 milligrams, Sugar 3 grams
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