- 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.
Chipotle chile in adobo is available at Latin American markets and specialty food stores.
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.