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- 2 cups peanut oil
- 2 green plantains, peeled and sliced very thin on a mandoline or by hand
- 12 whole squid, skinned and cleaned
- 1/4 cup olive oil, divided
- 2 ripe mangoes, peeled and diced
- 4 cups arugula leaves
- Fresh Mint and Smoked Chile Vinaigrette
- 1 red bell pepper, diced
- 12 fresh mint leaves, cut into chiffonade
Companion recipe: Fresh Mint and Smoked Chile Vinaigrette
Light a grill. Heat the peanut oil in a large skillet over high heat to 375 degrees F.
Fry the plantain slices in batches until crisp. Drain on paper towels and reserve.
Brush the squid with 2 tablespoons of the olive oil, season with salt and pepper and grill for 3 minutes on each side. Alternatively, heat the remaining 2 tablespoons of olive oil in a large skillet over moderately high heat until smoking, then sauté the squid until golden on all sides. Remove from pan and cut in half or into 2-inch pieces.
In a large bowl, toss the squid with the mangoes, arugula and the vinaigrette. Season with salt and pepper. Heap the salad onto a large platter and garnish with the fried plantains, diced bell pepper and mint leaves.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
749 calories; 63g total fat; 297mg cholesterol; 62mg sodium; 28g carbohydrates; 2g fiber; 21g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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