Spicy Squid Salad with Watercress and Lima Beans

Name: Spicy Squid Salad with Watercress and Lima Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 4 garlic cloves, minced; 1 jalapeno, seeded and finely chopped; 1/2 habanero chile, seeded and minced; 1/2 teaspoon finely grated lemon zest; 1 1/4 pounds cleaned squid, bodies cut into 1/4-inch-thick rings and large tentacles halved; 1/2 pound dried large lima beans, soaked overnight and drained; 1 bay leaf; 4 thin strips of lean bacon, cut crosswise into 1/2-inch pieces; 2 teaspoons Jan's Spice Mix; 1/2 cup Calamata olives, pitted and halved; LemonShallot Vinaigrette; 1 pound watercress, large stems discarded (12 packed cups)

Servings: persons

1/4 cup extra-virgin olive oil
4 garlic cloves, minced
1 jalapeno, seeded and finely chopped
1/2 habanero chile, seeded and minced
1/2 teaspoon finely grated lemon zest
1 1/4 pounds cleaned squid, bodies cut into 1/4-inch-thick rings and large tentacles halved
1/2 pound dried large lima beans, soaked overnight and drained
1 bay leaf
4 thin strips of lean bacon, cut crosswise into 1/2-inch pieces
2 teaspoons Jan's Spice Mix
1/2 cup Calamata olives, pitted and halved
LemonShallot Vinaigrette
1 pound watercress, large stems discarded (12 packed cups)

1
In a large glass baking dish, combine 3 tablespoons of the olive oil with the garlic, jalapeno, habanero and lemon zest.
2
Add the squid and toss to coat.
3
Cover and refrigerate for 1 hour.
4
Meanwhile, in a medium saucepan, cover the lima beans with 2 inches of water.
5
Add the bay leaf, cover partially and simmer over low heat until the beans are tender, 40 to 50 minutes.
6
Remove from the heat and let the beans stand in their cooking liquid.
7
Drain just before using and discard the bay leaf.
8
In a large, deep skillet, heat the remaining 1 tablespoon of olive oil.
9
Add the bacon and cook over moderate heat until crisp, about 4 minutes.
10
Transfer the bacon to a plate.
11
Increase the heat to high and cook the bacon fat until sizzling.
12
Add the squid and its marinade in an even layer and cook, without stirring, until the squid begins to turn white, about 1 minute.
13
Sprinkle the spice mix over the squid and cook, stirring, until just tender, about 1 minute.
14
Gently fold in the bacon, lima beans and olives and cook just until warmed through.
15
Stir in half of the Lemon-Shallot Vinaigrette and remove from the heat.
16
In a large bowl, toss the watercress with the remaining vinaigrette and transfer to plates.
17
Top with the warm squid salad and serve at once.

895

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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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 4 garlic cloves, minced, 1 jalapeno, seeded and finely chopped, 1/2 habanero chile, seeded and minced, and more.

Yes, Spicy Squid Salad with Watercress and Lima Beans 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!