grilled-squid-on-spinach-red-pepper-and-mango-salad-103370.json

{
    "directions": [
        "Cut squid bodies open to make flat pieces and score inner side of flattened squid in a crosshatch pattern with a sharp knife, blade held horizontally at a 30-degree angle (do not cut all the way through flesh). Cut squid bodies into 4- by 1-inch pieces. Pat squid bodies and tentacles dry and toss with spices and 1/2 teaspoon oil.",
        "Cut sides from bell pepper and brush with 1/2 teaspoon oil.",
        "Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill bell pepper, turning once, until just tender, about 4 minutes. Cut bell pepper into strips.",
        "Grill squid bodies, crosshatch sides down, and tentacles, turning once, until just cooked through (squid will curl up as it cooks), about 2 minutes.",
        "Toss together bell pepper, spinach, mango, onion, lime juice, remaining 2 tablespoons oil, and salt and pepper to taste.",
        "Top salad with squid and serve with lime wedges."
    ],
    "ingredients": [
        "3/4 lb cleaned small squid",
        "3/4 teaspoon chili powder",
        "1/2 teaspoon ground cumin",
        "1/8 teaspoon cayenne",
        "2 tablespoons plus 1 teaspoon extra-virgin olive oil",
        "1 red bell pepper",
        "5 oz baby spinach, trimmed (3 cups)",
        "1/2 mango, peeled, pitted, and cut into 1/2-inch cubes (1 cup)",
        "1/4 small red onion, sliced",
        "1 tablespoon fresh lime juice plus 4 lime wedges"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "High Fiber",
        "Mango",
        "Squid",
        "Spinach",
        "Bell Pepper",
        "Summer",
        "Grill/Barbecue",
        "Gourmet"
    ],
    "title": "Grilled Squid on Spinach, Red Pepper, and Mango Salad",
    "url": "http://www.epicurious.com/recipes/food/views/grilled-squid-on-spinach-red-pepper-and-mango-salad-103370"
}