Spicy Grilled Squid and Green Bean Salad

Name: Spicy Grilled Squid and Green Bean Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound large squid, whole bodies (tubes) and tentacles, cleaned (about 8); Salt and pepper; 3 to 4 tablespoons peanut oil or other vegetable oil; 2 teaspoons toasted sesame oil; 3 tablespoons lime juice or rice vinegar; 1 tablespoon Asian fish sauce or 2 teaspoons finely chopped anchovy; 1 tablespoon finely chopped ginger; 2 garlic cloves, minced; 1 jalapeño chile, seeds removed to lessen heat if desired, chopped or thinly sliced; 1 red Fresno chile, seeds removed to lessen heat, chopped or thinly sliced; 1 pound tender green beans or Romano beans, ends trimmed (topped and tailed); 1/2 cup slivered scallions, both white and green parts; 1 small bunch cilantro, leaves and tender stems roughly chopped, plus a few sprigs reserved for garnish

By David Tanis

Total Time: 30 minutes
Rating: 4(82)
Comments: Read comments

Everyone loves calamari, but grilling is an easy, delicious alternative to frying. Grill the squid whole, then slice it into rings to serve warm or at room temperature, dressed with an assertive vinaigrette — in this case, with ginger, hot pepper, sesame oil and scallions. Cooking over hot coals adds a smoky note, but a stovetop grill works well, too. Any size squid may be prepared this way, but meaty larger squid works best. And, if grilling isn't a possibility, whole squid can also be broiled or roasted.

Featured in: The Best Thing You’re Not Grilling

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Ingredients

Yield:4 servings

1pound large squid, whole bodies (tubes) and tentacles, cleaned (about 8)
Salt and pepper
3 to 4tablespoons peanut oil or other vegetable oil
2teaspoons toasted sesame oil
3tablespoons lime juice or rice vinegar
1tablespoon Asian fish sauce or 2 teaspoons finely chopped anchovy
1tablespoon finely chopped ginger
2garlic cloves, minced
1jalapeño chile, seeds removed to lessen heat if desired, chopped or thinly sliced
1red Fresno chile, seeds removed to lessen heat, chopped or thinly sliced
1pound tender green beans or Romano beans, ends trimmed (topped and tailed)
½cup slivered scallions, both white and green parts
1small bunch cilantro, leaves and tender stems roughly chopped, plus a few sprigs reserved for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Rinse squid with cold water, drain and pat dry. Transfer to a baking sheet in one layer. Drizzle with 1 tablespoon peanut oil. Season squid on both sides with salt and pepper, and season tentacles. (If they are small, thread them onto bamboo skewers.) Make sure everything is lightly coated with oil. Set aside.
Step 2
Prepare a charcoal grill, or heat a stovetop grill to medium-high. Bring a large pot of well-salted water to a boil.
Step 3
Make the vinaigrette: In a small bowl, whisk together 2 tablespoons peanut oil, toasted sesame oil, lime juice and fish sauce. Stir in ginger, garlic and half the jalapeño and Fresno chiles (or less, if chiles are very hot).
Step 4
Drop beans into boiling water and cook for 1 to 2 minutes, until firm tender. Drain and spread out on a baking sheet lined with a kitchen towel. Let cool to room temperature.
Step 5
Lay the squid bodies on the grill and cook for 3 to 4 minutes per side, until lightly browned (bodies will puff up). Grill tentacles until firm and slightly charred, turning with tongs, 3 to 4 minutes. Transfer cooked squid to a cutting board. Let cool slightly, then cut bodies crosswise into ½-inch-thick slices. Cut tentacles in halves or quarters, if large; otherwise leave whole.
Step 6
Place green beans and sliced squid in a large bowl. Sprinkle lightly with salt, then add the vinaigrette and toss to coat with wooden spoons. Add remaining half of the chiles, the scallions and cilantro and toss again. Taste and adjust seasoning as necessary. Transfer to a serving platter. Sprinkle with remaining chiles if desired and garnish with cilantro springs.

Ratings

4 out of 5

82 user ratings

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Comments

Stu7 years ago

I love to see people making substitutions for ingredients they don't have or don't like. That's what cooking is all about. Recipes should be used as a guide. Some of the suggestions I read in the comments make the dish.

Tom B1 year ago

This is a great recipe. I have made it several dozen times now and found it to be popular with everyone who has eaten it.

Alicia6 years ago

This vinaigrette is amazing. I made this once with the squid and green beans, and another time with sautéed boneless chicken thighs and shiitake mushrooms. Absolutely delicious.

lynn7 years ago

Very successful. Used two jalapeños as did not have the other pepper. Cooked on stovetop grill pan. Squeezed in some lime juice when mixing at the end to "pop" the flavors. No cilantro. Served as a side dish salad with simple roasted grey sole. Does not seem like a standalone main course. As time saver, you can make vinaigrette earlier and even blanch the beans and compose later after squid cooks.

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