Best Grilled Squid With Black Bean Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED SEAFOOD SALAD



Grilled Seafood Salad image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1/2 cup olive oil
2 garlic cloves, coarsely chopped
1 tablespoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh marjoram leaves
1 teaspoon chopped fresh thyme leaves
1/4 cup fresh lemon juice
Salt and freshly ground black pepper
12 ounces sea scallops
12 ounces squid, bodies only
3 ounces arugula leaves (about 6 cups)
2 carrots, peeled, cut into thin strips
1/2 yellow bell pepper, cut into thin strips
1 (15-ounce) can white beans (cannellini), drained, rinsed
1 large head radicchio, leaves separated

Steps:

  • Heat the oil in a heavy medium skillet over medium-low heat. Add the garlic, let it cook for 1 to 2 minutes and then add the herbs and saute until fragrant, about 30 seconds. Cool to room temperature. Whisk in the lemon juice. Season the dressing with salt and pepper, to taste.
  • Prepare the barbecue (medium-high heat). Pat the scallops and squid dry with paper towels and thread them onto skewers. Brush them with 2 tablespoons of the dressing. Sprinkle with salt and pepper. Grill the scallops and squid until just cooked through, turning once, 2 to 3 minutes per side. Cool completely. Cut the squid crosswise into 1/4-inch-wide rings.
  • Combine the arugula, carrots, bell peppers, and cannellini beans in a large bowl. Toss with 1/2 cup of the dressing to coat.
  • Place 1 large or 2 medium radicchio leaves on each of 4 plates. Spoon the bean salad into the radicchio cups. Top with the scallops and squid. Drizzle the remaining dressing over the seafood and serve.

SALAD OF MARINATED CHARRED SQUID WITH CANNELLINI BEANS, ROCKET, AND CHILE



Salad of Marinated Charred Squid with Cannellini beans, Rocket, and Chile image

Provided by Jamie Oliver

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

2 pounds 3 ounces (1 kilogram) squid, trimmed and gutted
Salt and freshly ground black pepper
1 (14-ounce or 400 gram) tin of cannellini beans, or use 6 ounces (17 grams) dried ones, soaked and cooked until tender
1 to 2 fresh red chiles, sliced
2 good handfuls rocket (arugula)
2 to 3 tablespoons lemon juice
4 tablespoons olive oil
Extra-virgin olive oil

Steps:

  • Try to get your fishmonger to skin and gut the squid for you. Score the squid lightly in a casual criss-cross fashion. Set it aside while you get a griddle pan very, very hot. You can also use a wok or the barbecue.
  • Season the squid lightly with salt and pepper just before cooking, then add it to the pan. After a minute, it should be nicely charred, so turn it over and cook for a further minute. Remove the squid from the pan and set aside.
  • Heat up the cannellini beans and sprinkle them into a bowl. Add the sliced chiles to the bowl with the rocket, lemon juice, and olive oil, and season. Cut the squid at irregular angles and toss it in with the rest of the ingredients. A good drizzle of extra-virgin olive oil over the top will finish it off nicely.

GRILLED SQUID WITH BLACK BEAN SALAD



Grilled Squid With Black Bean Salad image

Provided by Joan Nathan

Categories     salads and dressings

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 18

1 pound dried black beans
1 1/2 teaspoons fennel seeds
1 1/4 teaspoons crushed red pepper flakes
4 cloves garlic
1/2 cup flat-leaf parsley leaves
Finely grated zest and juice of 1/2 lemon
1/2 cup Dijon mustard
1/2 cup plus 1 tablespoon extra virgin olive oil
12 large squid tubes, cleaned and left whole
Salt
black pepper
2 dried bay leaves
1 1/2 small onions, peeled
1/2 head fennel, minced
2 carrots, finely diced
1 teaspoon ground cumin
1/4 teaspoon Espelette pepper, smoked paprika or sweet pimentón
Crusty bread, for serving

Steps:

  • The night before: soak the beans in cold water to cover by an inch, overnight. Combine the fennel seed, 1 teaspoon red pepper flakes, 2 garlic cloves, parsley, lemon zest and mustard in a food processor. Purée, scraping the sides as needed, to form a smooth paste. With motor running, slowly drizzle in 1/2 cup olive oil to form an emulsion. Slather the marinade on the squid and season with salt and pepper. Cover and refrigerate overnight.
  • Strain the beans, place in a saucepan, and cover with cold water. Add the bay leaves, 1/2 onion and the 2 remaining garlic cloves. Bring to a boil over medium heat, reduce heat to low, and simmer until tender, about 1 hour. Strain the beans, reserving some of the liquid, and discard the bay leaves, onion and garlic.
  • Place a sauté pan over medium heat, and add remaining 1 tablespoon olive oil. Dice the remaining onion and add with the fennel and carrots. Add a pinch salt and cook until the vegetables are tender, about 3 minutes. Add the beans, cumin and remaining 1/4 teaspoon red pepper flakes. Mix, moistening with a bit of the bean liquid. Season with salt and pepper to taste and take it off the heat.
  • Preheat a grill for cooking over high heat. Grill the squid on the hottest part of the grill for a minute per side, letting it brown slightly in places. Remove squid from heat, squeeze the lemon juice over it, and slice the tubes into thin rings. Stir into the bean salad and sprinkle with Espelette pepper.
  • Serve warm with crusty bread, drizzling the unused marinade on top.

Nutrition Facts : @context http, Calories 510, UnsaturatedFat 15 grams, Carbohydrate 47 grams, Fat 19 grams, Fiber 11 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 699 milligrams, Sugar 3 grams, TransFat 0 grams

GRILLED CALAMARI WITH WHITE BEANS



Grilled Calamari with White Beans image

Provided by Bill Bradley

Yield Makes 6 first-course servings

Number Of Ingredients 11

1 cup dried small white beans
1 medium onion, quartered
3 large fresh thyme sprigs
1 bay leaf
7 tablespoons extra-virgin olive oil
2 large shallots, chopped
1 pound cleaned calamari (tentacles and bodies)
1/2 cup fresh lemon juice
2 garlic cloves, minced
1/4 cup chopped fresh Italian parsley
1/4 teaspoon dried crushed red pepper

Steps:

  • Place beans in large saucepan. Pour enough water over beans to cover by 3 inches. Bring to boil. Remove from heat; cover and let stand 1 hour. Add onion, thyme, and bay leaf to beans; simmer until beans are tender, stirring occasionally, about 1 hour 15 minutes. Drain. Discard onion, thyme, and bay leaf; return beans to saucepan.
  • Heat 2 tablespoons oil in small skillet over medium heat. Add shallots and sauté until tender, about 4 minutes. Stir shallots into beans. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium-low heat, stirring and adding more water to moisten if necessary, before serving.)
  • Place calamari tentacles in medium bowl. Cut calamari bodies lengthwise in half. Using sharp knife, score bodies at 1/2-inch intervals in lattice pattern (do not cut through). Add to bowl. Add 2 tablespoons oil, lemon juice, and garlic; toss to coat. Let stand 1 hour.
  • Prepare barbecue (medium-high heat). Drain calamari; sprinkle with salt and pepper. Grill just until slightly curled at edges, about 30 seconds per side.
  • Stir parsley into warm beans. Divide beans among 6 plates. Top with calamari. Drizzle remaining 3 tablespoons oil over. Sprinkle with crushed red pepper.

GRILLED SHRIMP, CORN AND BLACK BEAN TOSTADA SALAD



Grilled Shrimp, Corn and Black Bean Tostada Salad image

Categories     Salad     Bean     Onion     Tomato     Vegetable     High Fiber     Shrimp     Corn     Summer     Cilantro     Lettuce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 17

For dressing
5 tablespoons fresh lime juice
3/4 cup olive oil
6 tablespoons chopped fresh cilantro
1 1/2 tablespoons minced, seeded jalepeño chili (preferably red)
1 tablspoon ground cumin
For salad
3 cups chopped seeded tomatoes
1 15-ounce can black beans, rinsed, drained
1 cup chopped green onions
3/4 cup chopped fresh cilantro
3/4 cup chopped red onion
6 cups shredded iceberg lettuce (about 1 head)
2 ears corn, husked
24 large shrimp (about 1 1/2 pounds), peeled (tails left intact, deveined
24 large tortilla chips
Additional chopped fresh cilantro (optional)

Steps:

  • Make Dressing:
  • Place lime juice in medium bowl. Gradually whisk in olive oil. Mix in cilantro, jalepeño, and cumin. Season to taste with salt and pepper.
  • Make Salad:
  • Combine tomatoes, beans, green onions, 3/4 cup cilantro and red onion in large bowl. (Dressing and salad can be prepared 6 hours ahead. Cover dressing and let stand at room temperature. Cover salad and refrigerate.)
  • Prepare berbeque (medium-high heat). Mix lettuce into salad. Pour 1/4 cup dressing into small bowl. Reserve remainder for salad. Brush corn with dressing from small bowl. Grill corn unril beginning to brown, turning often, about 5 minutes. Brush shrimp with dressing from small bowl and grill until opaque in center, turning occasionally, about 5 minutes.
  • Cut kernels from corn and add to salad. Toss salad with enough dressing to coat. Season with salt and pepper. Top with shrimp. Garnish with tortilla chips and additional cilantro, if desired.

BARBECUED SQUID SALAD



Barbecued squid salad image

Marinating squid before sizzling it on the barbecue or griddle gives it a flavour boost. Accompany with a salad of mango, avocado and black beans

Provided by Jane Hornby

Categories     Main course

Time 25m

Number Of Ingredients 12

800g fresh prepared squid
zest 3 limes (reserve the juice for the salad, and wedges, to serve)
2 tbsp extra virgin olive oil
3 garlic cloves , smashed flat
1 ½ tsp mixed peppercorn , crushed
1 large red onion , finely sliced
1 large mango , cut into small chunks
1 large red chilli , finely shredded (deseeded if you don't like it too hot)
400g can black bean , well rinsed then patted dry
3 ripe avocados
small pack coriander , leaves only, torn
extra virgin olive oil , for drizzling

Steps:

  • Heat the barbecue. Meanwhile, marinate the squid for at least 30 mins, or up to 4 hrs. First, slash the squid tubes all over at 5mm-1cm intervals on each side, cutting through most of the flesh but leaving the sides intact. If there are any particularly large tubes, cut them in half width-ways. Put into a non-metallic bowl with the other squid ingredients and leave to marinate.
  • For the salad, toss the onion, mango and chilli with the lime juice (from the limes used for the squid) and a pinch of salt and leave for at least 10 mins, or until the onion turns pink. Add the beans to one side of the bowl.
  • Halve, stone and scoop the avocado into the salad bowl, then add plenty of seasoning and season the squid with sea salt.
  • When the barbecue is ready, barbecue the squid tubes and tentacles for no more than 11⁄2 mins in total - the flesh should just change from greyish to opaque and shrink up into a spiral shape where you've made your cuts. Toss the salad ingredients together very roughly, pile onto a platter and top with the hot squid and coriander. Drizzle with extra virgin olive oil and serve with lime wedges on the side.

Nutrition Facts : Calories 374 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 26 grams protein, Sodium 0.4 milligram of sodium

Related Topics