Charred Padrón Chiles and Squid Salad
A vibrant seafood salad featuring charred Padrón chiles and tender squid, tossed with fresh herbs and a spicy lime-fish sauce vinaigrette. This dish perfectly balances heat, acidity, and freshness.
Ingredients
- •½ whole serrano chile
- •3 tablespoons olive oil
- •2 tablespoons fresh lime juice
- •1 teaspoon fish sauce
- •¼ teaspoon sugar
- •to taste Kosher salt and pepper
- •2 cups Padrón chiles
- •1⅓ tablespoons vegetable oil
- •½ pound squid
- •1 teaspoon Aleppo-style pepper
- •1 cup cilantro
- •1 cup basil leaves
- •basil preparation note
Cooking 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.
10 min
- 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.
2 min
- 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.
5 min
- 4.
Transfer chiles to bowl with squid; add vinaigrette with sliced chiles, cilantro, and basil and toss to combine. Season with salt and pepper.
2 min