Best 5 Salad Of Marinated Charred Squid With Cannellini Beans Rocket And Chile Recipes

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**Salad of Marinated Charred Squid with Cannellini Beans, Rocket, and Chile**

Savor the tantalizing flavors of the Mediterranean with this delectable Salad of Marinated Charred Squid with Cannellini Beans, Rocket, and Chile. This vibrant dish combines succulent squid, marinated in a zesty blend of garlic, herbs, and spices, then expertly charred to perfection, with hearty cannellini beans, peppery rocket leaves, and a touch of spicy chile. Dressed in a tangy vinaigrette, this salad is a symphony of textures and tastes, offering a delightful balance of briny, smoky, earthy, and refreshing notes. Prepare to embark on a culinary journey as you explore the depths of this Mediterranean masterpiece.

More Recipes to Explore:

1. **Charred Squid with Salsa Verde and Grilled Lemon:** Discover the harmonious union of charred squid, vibrant salsa verde, and grilled lemon in this exquisite dish.

2. **Squid Salad with Roasted Peppers, Capers, and Parsley:** Indulge in a symphony of flavors as tender squid mingles with roasted peppers, capers, parsley, and a zesty dressing.

3. **Pan-Fried Squid with Garlic and Parsley:** Experience the simplicity and elegance of pan-fried squid, expertly seasoned with garlic and parsley, for a classic and satisfying meal.

4. **Squid and Chorizo Paella:** Embark on a culinary adventure with this vibrant paella featuring squid, chorizo, and a medley of vegetables, all infused with the rich flavors of saffron and paprika.

5. **Grilled Squid with Lemon and Herbs:** Delight in the aromatic fusion of grilled squid, infused with lemon, herbs, and a hint of garlic, for a refreshing and flavorful dish.

Let's cook with our recipes!

CHILLI & LIME SQUID SALAD



Chilli & lime squid salad image

James Martin's sensational starter is sure to impress dinner party guests - marinate the squid overnight, then sear just before serving over avocado and rocket

Provided by James Martin

Categories     Starter

Time 18m

Number Of Ingredients 7

3 red chillies , halved, deseeded and finely diced
2 tbsp garlic-infused olive oil , plus extra to serve
2 whole squid tubes about 400g/14oz, cleaned and prepared (see tip)
2 large ripe avocados , stoned, peeled and sliced
100g rocket
3 limes , halved
3 tbsp crispy onions (I used Fresh Gourmet crispy onions)

Steps:

  • Mix two-thirds of the chillies and the garlic-infused oil in a large bowl and add the squid. Cover with cling film and leave them to marinate for at least 1 hr or overnight in the fridge.
  • Just before serving, heat the barbecue or a griddle pan. Combine the avocado slices with the rocket. Divide between 6 small plates or bowls.
  • When the barbecue is hot or your griddle pan almost smoking, add the limes, cut-side down. Tip on the squid, pressing lightly with the back of a fish slice to create charred lines. When the squid feels slightly firm, about 1 min 30 secs into cooking, turn over and press down with the fish slice again, cooking for another 1 min 30 secs or until the squid feels firm. Remove and place on a board.
  • Slice the squid into 1-2cm rings and top each salad with a few rings and some crispy onions. Serve half a charred lime on the side for squeezing over, with the remaining chilli scattered over and a drizzle of garlic oil.

Nutrition Facts : Calories 293 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium

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

SEASIDE SQUID SALAD



Seaside Squid Salad image

Provided by Alton Brown

Categories     side-dish

Time 1h49m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds squid, tubes and tentacles
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon toasted and ground cumin seeds
1/8 teaspoon cayenne pepper
3/4 cup finely chopped and seeded tomato
1/4 cup finely chopped red onion
2 tablespoons capers, drained
1/4 cup chopped fresh cilantro leaves

Steps:

  • Thoroughly rinse the squid under cold water and pat dry. Cut the tentacles in half lengthwise. Cut the bodies in half lengthwise as well and then into 1/2-inch wide pieces. Set aside.
  • Over high heat, bring 1/2 inch of water to a boil in a 6-quart saucepan. Decrease the heat in order to maintain a simmer. Place the squid in a steamer basket and gently set over the simmering water. Cover and steam for 2 to 4 minutes. Remove the steamer basket from the pot and plunge the squid into ice water to stop the cooking. Remove from the water and drain thoroughly. Set aside.
  • In a large mixing bowl whisk together the lemon juice, olive oil, salt, black pepper, cumin and cayenne pepper. Add the squid, tomato, onion, capers and cilantro and toss until combined. Cover and refrigerate for 1 hour before serving.

MARINATED BEAN SALAD



Marinated Bean Salad image

Provided by Molly Yeh

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

1 teaspoon kosher salt, plus more for seasoning
6 ounces green beans, trimmed and cut into thirds
One 15.5-ounce (439 grams) can cannellini beans, rinsed and drained
One 15.5-ounce (439 grams) can chickpeas, rinsed and drained
2 vine-ripe tomatoes (226 grams), chopped
2 stalks celery (56 grams), thinly sliced, plus 1/4 cup inner leaves, coarsely chopped
1/2 small red onion (56 grams), thinly sliced
4 peperoncini (31 grams), stemmed and chopped, plus 1 tablespoon brine from the jar
1/2 cup (84 grams) mixed pitted kalamata and manzanilla olives, slivered
1/4 cup (10 grams) chopped fresh Italian parsley
3 tablespoons (30 grams) freshly squeezed lemon juice
1 teaspoon sugar
Freshly ground black pepper
1/3 cup (71 grams) extra-virgin olive oil

Steps:

  • Prepare a large bowl of ice water. Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 2 to 3 minutes. Drain and add to the ice water to stop the cooking. Drain and pat very dry. Add to a serving bowl along with the cannellini beans, chickpeas, tomatoes, sliced celery and leaves, red onion, peperoncini, olives and parsley.
  • In a small bowl, whisk together the lemon juice, peperoncini brine, sugar, 1 teaspoon salt and several grinds of pepper. Whisk in the olive oil to make a smooth dressing. Pour over the bean mixture and toss well. Season with salt if needed. This salad can be made a day ahead --- the green beans may discolor a bit because of the lemon juice but will taste even better with the longer marination time.

GRILLED SQUID SALAD



Grilled Squid Salad image

Provided by Mark Bittman

Categories     easy, quick, salads and dressings, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 pounds cleaned squid, bodies left whole (tentacles optional), rinsed and dried
1/3 cup extra virgin olive oil
2 or 3 lemons
1 teaspoon minced garlic
Salt and pepper to taste
6 cups arugula or mesclun
3 or 4 shallots, thinly sliced (optional)

Steps:

  • Start a charcoal or gas grill; fire should be quite hot, with rack no more than 4 inches from heat source. If using wood skewers, soak them thoroughly in water.
  • Toss squid with 2 tablespoons oil, juice of 1 lemon, garlic, salt and pepper. Let sit while grill heats, tossing occasionally. Skewer squid on parallel skewers to facilitate turning. When fire is hot, grill squid until nicely browned, turning once. Total cooking time will be about 5 minutes.
  • Toss greens with remaining olive oil, juice of 1 or 2 lemons (to taste), salt, pepper and shallots. Top with squid, drizzle all with a little more lemon juice and serve.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 21 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 3 grams, Sodium 727 milligrams, Sugar 2 grams

Tips:

  • Choose fresh squid: Look for squid that is firm to the touch and has a slightly briny smell. Avoid squid that is slimy or has a strong fishy odor.
  • Clean the squid thoroughly: Remove the head, tentacles, and ink sac from the squid. Rinse the squid body under cold water and pat it dry.
  • Marinate the squid: Marinating the squid in a mixture of olive oil, lemon juice, garlic, and herbs will help to tenderize it and add flavor.
  • Char the squid: Charring the squid over high heat will give it a smoky flavor and help to tenderize it. You can char the squid on a grill, in a grill pan, or under a broiler.
  • Cook the squid quickly: Squid cooks very quickly, so be careful not to overcook it. Cook the squid for just a few minutes per side, or until it is opaque and tender.
  • Serve the squid immediately: Squid is best served immediately after it is cooked. You can serve it as an appetizer or main course.

Conclusion:

This salad of marinated charred squid with cannellini beans, rocket, and chile is a delicious and healthy dish that is perfect for a summer meal. The squid is tender and flavorful, and the cannellini beans, rocket, and chile add a nice balance of flavors and textures. This salad is also very easy to make, and it can be prepared in just a few minutes. So next time you're looking for a quick and easy meal, give this salad a try!

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