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Kitchen Advice
- Avoid overcooking the calamari to keep it tender and not rubbery.
- Use fresh lemon juice to brighten the flavors just before serving.
- Lightly toss the salad ingredients to ensure even coating without bruising delicate greens.
Ingredients 0/13
Why This Recipe Is So Loved
Step 1
Slic the calamari tubes into about 1/4-inch rings, and cut any larger tentacles in half. Toss the calamari in a bowl with some oil, red pepper flakes, chipotle powder, cayenne, brown sugar, jalapeno slices, and a pinch of salt—mix everything well so the flavors combine.
Step 2
In another bowl, combine the arugula and beans. Drizzle with olive oil and lemon juice, then season with salt and pepper. Give it a good toss to coat everything evenly.
Step 3
Heat up a cast iron skillet over high heat until it’s just smoking. Add the calamari and cook it quickly, stirring constantly, until it turns opaque—this should take about 2 minutes. Be careful not to overcook it, then take it off the heat right away.
Step 4
To serve, divide the arugula and beans among four bowls, then pile the warm calamari on top. Finish with a little extra olive oil, a squeeze of lemon juice, and a sprinkle of red pepper flakes if you like a bit more heat.
