Spicy Squid Salad

By LaLaCooks

Recipes & Menus / Recipes

Spicy Squid Salad
Running short on time? Use roasted red peppers from a jar instead of roasting the peppers yourself. For an extra-light and crisp coating, the squid is tossed in Wondra flour, which is available in the baking section of most supermarkets.

4 servings

Recipe by The Hungry Cat, Los Angeles, California

December 2010

Ingredients

• 1/2 teaspoon saffron threads
• 1 cup mayonnaise
• 2 tablespoons fresh lime juice
• 2 teaspoons paprika
• 1 small garlic clove, minced
• 1/2 teaspoon cayenne pepper
• 2 small red bell peppers
• 1 5-ounce package baby arugula
• 1 small head of frisée, leaves torn
• 2 Fuji apples, peeled, cut into matchstick-size strips
• 2 shallots, thinly sliced (about 1/3 cup)
• Peanut oil (for frying)
• 1 pound cleaned squid, thawed if frozen, bodies cut into 1/2-inch rings, tentacles left whole
• 1/2 cup Wondra flour
• Lime wedges

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Toast saffron in small dry skillet over medium-high heat until beginning to darken in color, about 2 minutes. Transfer to mortar or spice grinder; cool. Grind finely. Transfer ground saffron to small bowl. Add mayonnaise and next 4 ingredients. Season dressing with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.

Char peppers over gas flame or in broiler until blackened on all sides. Transfer to paper bag; seal. Let stand 15 minutes. Peel and seed peppers. Cut into matchstick-size strips. Place peppers, arugula, frisée, apples, and shallots in large bowl. Set aside.

Add 1 1/2 inches oil to heavy large saucepan. Attach deep-fry thermometer to side of pan. Heat oil to 350°F. Toss squid with flour in bowl. Working in 2 batches, shake excess flour from squid. Fry until golden, occasionally stirring with slotted spoon, 2 to 3 minutes per batch. Transfer to paper towels. Sprinkle with salt and pepper. Squeeze lime wedges over.

Add squid and 1/2 cup dressing to salad. Toss to coat, adding more dressing, if desired. Season with salt and pepper. Divide among bowls; serve immediately.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Main Course Salads Slideshow.