Pan-Roasted Calamari Salad With Tomatoes And Avocad

Name: Pan-Roasted Calamari Salad With Tomatoes And Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound cleaned calamari, mostly bodies; 1/2 cup good quality olive oil; 1 clove of garlic, minced; 1 chile de arbol, pinched into little pieces; 1/2 bunch parsley, minced and divided; 1 avocado, diced; 15 cherry tomatoes, halved; 1 lemon, zested and juiced; 1 lemon, sliced lengthwise; 2 tablespoons red onion, minced; 1 bunch arugula, cleaned; Salt and pepper, to taste

Servings: persons

1 pound cleaned calamari, mostly bodies
1/2 cup good quality olive oil
1 clove of garlic, minced
1 chile de arbol, pinched into little pieces
1/2 bunch parsley, minced and divided
1 avocado, diced
15 cherry tomatoes, halved
1 lemon, zested and juiced
1 lemon, sliced lengthwise
2 tablespoons red onion, minced
1 bunch arugula, cleaned
Salt and pepper, to taste

1
Slice the cleaned squid bodies into rings about 1/2 inch thick. Clean the spiders and place prepared squid in a bowl with a lid.
2
Add olive oil, 1/2 parsely, garlic, chile, lemon juice and zest to the squid and mix. Cover and refrigerate for at lease one hour or more.
3
Preheat a cast iron pan over high heat until it is almost smoking. Dump cold squid mixture into frying pan and spread out. Sprinkle with salt and pepper to taste, let it sit searing for a good two minutes. Stir a couple of times and let it sit for another two minutes. Stir again. By this time the calamari should be getting crusty. If not stir again and keep cooking. You want to pan-roast the calamari until it is browned but not burned.
4
When calamari is about done, add the diced avocado, tomatoes and red onion to the skillet. Remove from heat. Place a handful of arugula on each plate and top with calamari. Garnish with parsley and serve with lemon slices.

356

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 12 ingredients. The key ingredients include: 1 pound cleaned calamari, mostly bodies, 1/2 cup good quality olive oil, 1 clove of garlic, minced, 1 chile de arbol, pinched into little pieces, and more.

Yes, Pan-Roasted Calamari Salad With Tomatoes And Avocado 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!

Pan-Roasted Calamari Salad With Tomatoes And Avocado

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions