Spicy Squid Salad Recipes

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SPICY GRILLED SQUID AND GREEN BEAN SALAD



Spicy Grilled Squid and Green Bean Salad image

Everyone loves calamari, but grilling is an easy, delicious alternative to frying. Grill the squid whole, then slice it into rings to serve warm or at room temperature, dressed with an assertive vinaigrette - in this case, with ginger, hot pepper, sesame oil and scallions. Cooking over hot coals adds a smoky note, but a stovetop grill works well, too. Any size squid may be prepared this way, but meaty larger squid works best. And, if grilling isn't a possibility, whole squid can also be broiled or roasted.

Provided by David Tanis

Categories     dinner, lunch, seafood, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 pound large squid, whole bodies (tubes) and tentacles, cleaned (about 8)
Salt and pepper
3 to 4 tablespoons peanut oil or other vegetable oil
2 teaspoons toasted sesame oil
3 tablespoons lime juice or rice vinegar
1 tablespoon Asian fish sauce or 2 teaspoons finely chopped anchovy
1 tablespoon finely chopped ginger
2 garlic cloves, minced
1 jalapeño chile, seeds removed to lessen heat if desired, chopped or thinly sliced
1 red Fresno chile, seeds removed to lessen heat, chopped or thinly sliced
1 pound tender green beans or Romano beans, ends trimmed (topped and tailed)
1/2 cup slivered scallions, both white and green parts
1 small bunch cilantro, leaves and tender stems roughly chopped, plus a few sprigs reserved for garnish

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.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 670 milligrams, Sugar 5 grams

SPICY THAI SQUID WITH CHILES AND CILANTRO



Spicy Thai Squid With Chiles and Cilantro image

This tangy squid salad has shallot for sweetness, chiles for heat, lime juice and zest for tang, and peanuts for crunch. Combined they make for a deeply flavored and utterly refreshing dish. Here the salad is served as an hors d'oeuvres, either piled on cucumber rounds or scooped into shot glasses and served with a fork. But it's also excellent as a first course served over Boston lettuce leaves.

Provided by Melissa Clark

Categories     appetizer

Time 1h15m

Yield 8 servings

Number Of Ingredients 11

1 pound cleaned squid
2 tablespoons peanut oil
Salt
1 tablespoon lime juice
1/2 teaspoon finely grated lime zest
2 teaspoons Asian fish sauce
1 small shallot, peeled and finely chopped
1 jalapeño, seeded if desired, and minced
2 tablespoons roughly chopped cilantro
Cucumber rounds or shot glasses, for serving
Chopped roasted peanuts, for serving (optional)

Steps:

  • Rinse squid under cool running water. Drain and transfer them to a paper towel to dry completely. Cut bodies into 1/2-inch rings and halve tentacles.
  • Place a large skillet over high heat. Let pan get very hot, heating it for a good 5 minutes. Move half the squid from the paper towels to a bowl, so they don't stick when you slide them into the pan. Add 1 tablespoon oil to skillet. Season squid with salt, slide them into the pan, and cook without moving for 1 minute. Flip squid and cook 30 seconds more. Repeat with remaining squid and oil. Don't overcrowd the pan; if your skillet doesn't fit the squid comfortably, cook them in smaller batches.
  • In a medium bowl, combine cooked squid with lime juice and zest, fish sauce, shallot, jalapeño and cilantro. Let stand at room temperature for 1 hour (or refrigerate for up to 6 hours, then bring to room temperature before serving). Taste and adjust seasoning if necessary. Serve mounded onto cucumber rounds or scooped into shot glasses (and served with a fork), with peanuts sprinkled on top.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 165 milligrams, Sugar 1 gram

SPICY SQUID SALAD



Spicy Squid Salad image

Provided by Food Network

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 18

4 small squid, cleaned
1 tablespoon roasted chili paste
1 teaspoon sunflower oil
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1 teaspoon honey
1 lime, juiced
1 tablespoon fish sauce
2 tablespoons sunflower oil
1 teaspoon sesame oil
1 cucumber
1 medium pepper, deseeded and sliced lengthwise
4 spring onions
1 red Thai chili
3 cups mixed salad leaves
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro leaves
Sesame seeds

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



Spicy Squid Salad image

Provided by Food Network

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 18

4 small squid, cleaned
1 tablespoon roasted chili paste
1 teaspoon sunflower oil
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1 teaspoon honey
1 lime, juiced
1 tablespoon fish sauce
2 tablespoons sunflower oil
1 teaspoon sesame oil
1 cucumber
1 medium pepper, deseeded and sliced lengthwise
4 spring onions
1 red Thai chili
3 cups mixed salad leaves
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro leaves
Sesame seeds

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



Spicy Squid Salad image

Make and share this Spicy Squid Salad recipe from Food.com.

Provided by quantum19812001

Categories     Thai

Time 30m

Yield 2 serving(s)

Number Of Ingredients 18

4 small squid (cleaned)
1 tablespoon roasted chili paste
1 teaspoon sunflower oil
1 teaspoon chopped gingerroot
1 teaspoon chopped garlic
1 teaspoon honey
1 lime, juice of
1 tablespoon fish sauce
2 tablespoons sunflower oil
1 teaspoon sesame oil
1 cucumber
4 spring onions
1 medium bell pepper (deseeded & sliced lengthways)
2 tablespoons mint
2 tablespoons coriander
1 red Thai chile
mixed salad green
sesame seeds

Steps:

  • Score the squid on a chopping board. Place in a bowl with the roasted chilli 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.
  • In the meantime, pound the ginger and garlic together in a pestle and mortar. Add the honey and lime and mix well. Whisk in the sunflower and sesame oil.
  • Chop the cucumber, pepper, spring onions and chilie 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.

Nutrition Facts : Calories 228.3, Fat 18.5, SaturatedFat 2.5, Sodium 707.5, Carbohydrate 16.4, Fiber 3.1, Sugar 8.2, Protein 2.9

SPICY CALAMARI SALAD



Spicy Calamari Salad image

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

4 cups chopped mixed greens
1 -2 cup of spicy fried calamari
1 sliced ripe banana
1/4 cup cashews
1 cup shredded carrot
2 -4 tablespoons chopped green onions
2 -4 tablespoons chopped hearts of palm
spicy lime vinaigrette

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

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Top Asked Questions

How to make Thai spicy squid salad?
Deliciously easy Thai spicy squid salad recipe that combines the flavor of sweet, spicy, bitter, and savory into one dish. Prepare the bell peppers and onions by slicing thinly. Add the bell peppers to an ice cold water bath while preparing other ingredients. Slice the pickled garlic cloves and set aside.
What can I do with grilled squid?
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.
How to cook squid in fish sauce?
In 4-quart saucepan, combine 3 quarts water and 2 teaspoons salt; heat to boiling over high heat. Meanwhile, in a large bowl, combine fish sauce, juice, sugar, crushed red pepper, and remaining 1/4 teaspoon salt and stir until sugar has dissolved. Stir in sweet onions and carrot. Rinse squid under cold running water.
How to make our spicy seafood salad?
How we make our Spicy Seafood Salad. 1) Clean the shrimp and squid well, then blanch it in boiling water for 30 seconds. 2) Chop and slice the fresh ingredients. 3) Blend the fish sauce, lime juice, sugar, and nam prik pao to make the salad dressing.

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