Charred Padrón Chiles And Squid Salad Recipe

Name: Charred Padrón Chiles And Squid Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 serrano chile, thinly sliced into rings; 3 tablespoons olive oil; 2 tablespoons fresh lime juice; 1 teaspoon fish sauce; 1/4 teaspoon sugar; Kosher salt, freshly ground pepper; 2 cups Padron chiles or shishito peppers; 1 tablespoon plus 1 teaspoon vegetable oil; 1/2 pound squid, bodies sliced into rings, tentacles halved; 1 teaspoon Aleppo-style pepper; 1 cup cilantro leaves with tender stems; 1 cup basil leaves, torn if large

Servings: persons

1/2 serrano chile, thinly sliced into rings
3 tablespoons olive oil
2 tablespoons fresh lime juice
1 teaspoon fish sauce
1/4 teaspoon sugar
Kosher salt, freshly ground pepper
2 cups Padron chiles or shishito peppers
1 tablespoon plus 1 teaspoon vegetable oil
1/2 pound squid, bodies sliced into rings, tentacles halved
1 teaspoon Aleppo-style pepper
1 cup cilantro leaves with tender stems
1 cup basil leaves, torn if large

1
Whisk serrano chile, olive oil, lime juice, fish sauce, and sugar in a small bowl to combine; season vinaigrette with salt and pepper. Very thinly slice 2 Padron chiles into rings and add to vinaigrette. Let sit 10 minutes.
2
Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Pat squid dry with a paper towel; sprinkle with Aleppo-style pepper and season with salt and pepper. Cook, undisturbed, until bottom side is golden brown, about 1 minute. Toss squid and continue to cook, tossing often, until cooked through, about 1 minute longer. Transfer to a medium bowl and wipe out skillet.
3
Heat remaining 1 tsp. vegetable oil in skillet and cook remaining Padron chiles, tossing occasionally, until blistered and browned in spots and crisp-tender, about 5 minutes.
4
Transfer chiles to bowl with squid; add vinaigrette with sliced chiles, cilantro, and basil and toss to combine. Season with salt and pepper.

201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 serrano chile, thinly sliced into rings, 3 tablespoons olive oil, 2 tablespoons fresh lime juice, 1 teaspoon fish sauce, and more.

Yes, Charred Padrón Chiles And Squid Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Charred Padrón Chiles And Squid Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions