Sauteed calamari salad
Discover the perfect blend of flavors and textures with this sautéed calamari salad. Enjoy a refreshing and satisfying dish packed with culinary expertise.
Ingredients:
- 1/2 cup fresh lime juice
- 1/3 cup fish sauce
- 1 tablespoon sugar
- 1/2 tablespoon minced garlic
- 1/2 tablespoon minced ginger
- 3 each Thai bird chiles, minced
- 1/4 cup minced cilantro
- 1/4 cup thinly sliced mint
- 1/4 cup thinly sliced Thai basil
- 910g fresh calamari, cleaned and cut into 1/2 inch rings, slice head in half lengthwise
- 2 large, ripe tomatoes, medium dice
- 910g washed arugula in a large salad bowl
- Baguette croutons for garnish
Instructions:
- Combine juice, fish sauce, sugar, garlic, ginger, chiles, mint, and basil in a bowl. Coat the calamari with the mixture and let it marinate for half a minute. Remove the calamari from the marinade and place them in a hot skillet with a light layer of oil. Stir-fry the calamari swiftly for 2-3 minutes until they are cooked. Cook the calamari in two separate batches. Transfer the calamari to a bed of arugula. In the same skillet, add tomatoes and 1/3 cup of the marinade. Bring it to a boil, then pour over the salad and toss gently. Taste and adjust the seasoning before serving.
- Recommended wine pairing: Egerie, Champagne Brut, Pannier, 1990
Summary:
- Calories: 1304 kcal
- Fat: 20 g
- Protein: 177 g
- Carbs: 115 g
- Potassium: 7333 mg
- Magnesium: 990 mg