Our Pairing Suggestion
For the spicy flavors of this food, Laurence Kretchmer, Bobby Flay's business partner and overseer of the wine lists at his restaurants, likes Pinot Blanc, a dry, crisp wine with some nice suggestions of fruit, specifically orange and melon in the nose. It's a little rounder and richer than a Sauvignon Blanc. It also has more body and acidity, which makes it a great foil for the heat of the chiles. The wine exhibits excellent fruit and goes beautifully with the snapper and the squid salad.
Recipe: Grilled Squid Salad with Mango
- FAST
Ingredients
- 1/4 cup rice vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 teaspoon minced seeded chipotle chile in adobo (see Note)
- 2 tablespoons finely shredded fresh mint
- 2 tablespoons finely chopped fresh cilantro
- 1/4 cup olive oil
- Salt and freshly ground pepper
- 1 1/4 pounds cleaned small squid
- Vegetable oil, for brushing
- 1/2 cup cooked black beans, drained and rinsed
- 1/2 cup finely diced mango
- 3 cups arugula leaves, torn into bite-size pieces
- In a small bowl, combine the vinegar, lime juice, honey, chipotle, mint, and cilantro. Whisk in the olive oil and season with salt and pepper.
- Light a charcoal grill or heat a grill pan over moderate heat. Brush the squid with vegetable oil and sprinkle with salt and pepper. Grill for about 3 minutes per side, turning once, or until lightly charred. Transfer to a cutting board and cut the squid into 1-inch pieces.
- In a large bowl, combine the squid, black beans, mango and two-thirds of the dressing. Arrange the arugula on a platter and drizzle with the remaining dressing. Top with the warm squid salad and serve.
Notes
Chipotle chile in adobo is available at Latin American markets and specialty food stores.
- From Chefs at the Shore: Bobby Flay's Menu
- Published July 1996
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