Southwestern Calamari Salad

Serves 8

Calamari sounds a lot friendlier than squid. This delicious member of the mollusk family ranges from one inch long to the ninety-foot giant squid of legends that sailors once dreaded. They might not have been so afraid if they had tried this salad first. Always look for small fresh squid tubes or shells instead of the frozen rings. They have a much
better in flavor and texture. Be sure to cook squid quickly, as it tends to become very rubbery if
cooked too long. This is a beautiful salad-full of color and shapes.

Ingredients

3 pounds calamari, cut into 1/2-inch rings
3 tablespoons extra virgin olive oil
2 cloves garlic, finely chopped
1 jalapeño pepper, seeded and finely chopped
1/4 cup sherry vinegar
1/4 cup lime juice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
8 to 12 dashes hot pepper sauce
Salt and pepper to taste
1 large red bell pepper, cored, seeded and chopped
1/2 red onion, finely chopped
1 1/2 cups cooked black beans, drained and rinsed
1/4 cup plus 2 tablespoons chopped cilantro

Method

In a saucepan, bring 3 quarts of water to a boil. Add calamari and stir. Cook for 1 minute over high heat, then remove immediately, drain, and chill in an ice-water bath. Set aside.

Heat oil in a large skillet over low heat. Add garlic and cook slowly for 3 minutes, until golden brown. Set aside to let cool, then whisk in jalapeño, vinegar, lime juice, cumin, chili powder, paprika, hot pepper sauce, and salt and pepper to make a dressing.

Drain calamari well, then transfer to a large bowl. Add dressing, peppers, onions, beans and cilantro and toss to coat. Serve immediately.

Nutrition

Per serving: 260 calories (70 from fat), 8g total fat, 1.5g saturated fat, 395mg cholesterol, 380mg sodium, 17g total carbohydrate (4g dietary fiber, 2g sugar), 30g protein

http://wholefoodsmarket.com/recipes/1482