1 (3)

Fish and Shellfish, Mains, Salads

Spicy calamari salad

Spicy calamari salad
Los Angeles Times

When a friend invited us to dinner recently, he apologized, by saying it would be only grilled salmon or Italian sausages and "a big salad." With his wife out of town, he said, he was wrangling two young kids and ... Read more

Total time: 1 hour, 15 minutes (includes soaking time) | Serves 6 to 8
  • 2 pounds squid with tentacles, cleaned and cut into 3/4 -inch-thick rings
  • 1 cup milk
  • 1/4 cup packed brown sugar
  • 6 tablespoons sambal oelek
  • 2 tablespoons fish sauce
  • 1 1/2 teaspoons dark sesame oil
  • 1 tablespoon freshly squeezed lime juice
  • 1/2 cup soybean or peanut oil
  • 3 cups canola oil, for deep frying
  • Flour for dredging
  • Kosher salt and pepper to taste
  • 1/2 head romaine, julienned
  • 1/3 head radicchio, julienned
  • 2 tablespoons toasted sesame seeds

Step 1Combine the calamari and milk in a bowl and let soak for 1 hour.

Step 2To make the vinaigrette, combine the brown sugar, sambal, fish sauce, sesame oil, lime juice and soybean oil in a bowl and whisk until blended. Set aside.

Step 3Heat the canola oil in a wok or deep-fryer to 350 degrees.

Step 4Drain the calamari completely. Spread the flour into a large shallow dish and, working in batches, dredge the calamari in it. Transfer to a sieve and shake off the excess flour. Add the calamari in batches to the hot oil and fry until golden brown, 4 to 6 minutes. Drain on paper towels. Immediately season with salt and pepper.

Step 5While the calamari is still hot, combine it with the romaine, radicchio and the sesame seeds in a salad bowl. Add half the vinaigrette and toss to coat. Add more vinaigrette as needed and serve.

Note: This is adapted from chef-owner Marc Murphy at Ditch Plains in New York City. Samal oelek is ground chile paste that can be found in Asian markets and well-stocked supermarkets.


Warm oysters in their shells with leeks and Champagne butter
Warm oysters in their shells with leeks and Champagn...

Roast capon with wild mushroom stuffing
Roast capon with wild mushroom stuffing

Chocolate Soufflee Cakes
Chocolate Soufflee Cakes

Apricot Clafoutis
Apricot Clafoutis

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Grilled romaine with walnuts, Parmesan and anchovy dressing
Achiote-marinated fish tacos
Maacher jhol (Bengali fish curry with eggplant, cauliflower and potato)
Provencal braised fish