Charred Padrón Chiles and Squid Salad

From the kitchen of Carly

Blistered Padrón chiles meet tender squid in a bright, funky dressing spiked with serrano heat and fish sauce. The peppers turn sweet and smoky on high heat, while the squid stays tender and springy. Simple, elegant, completely craveable.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/2 serrano chile, thinly sliced into rings
  • 13 tablespoons olive oil
  • 12 tablespoons fresh lime juice
  • 11 teaspoon fish sauce
  • 11/4 teaspoon sugar
  • 1Kosher salt, freshly ground pepper
  • 12 cups Padrón chiles or shishito peppers
  • 11 tablespoon plus 1 teaspoon vegetable oil
  • 11/2 pound squid, bodies sliced into rings, tentacles halved
  • 11 teaspoon Aleppo-style pepper
  • 11 cup cilantro leaves with tender stems
  • 11 cup basil leaves
  • 1torn if large

Instructions

  1. Whisk serrano chile, olive oil, lime juice, fish sauce, and sugar in a small bowl to combine; season vinaigrette with salt and pepper. Very thinly slice 2 Padrón chiles into rings and add to vinaigrette. Let sit 10 minutes.

  2. Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Pat squid dry with a paper towel; sprinkle with Aleppo-style pepper and season with salt and pepper. Cook, undisturbed, until bottom side is golden brown, about 1 minute. Toss squid and continue to cook, tossing often, until cooked through, about 1 minute longer. Transfer to a medium bowl and wipe out skillet.

  3. Heat remaining 1 tsp. vegetable oil in skillet and cook remaining Padrón chiles, tossing occasionally, until blistered and browned in spots and crisp-tender, about 5 minutes.

  4. Transfer chiles to bowl with squid; add vinaigrette with sliced chiles, cilantro, and basil and toss to combine. Season with salt and pepper.