Squid, Fried Plantain and Mango Salad with Fresh Mint

• 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
• Salt and freshly ground pepper
• 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

1. Light a grill.
2. Heat the peanut oil in a large skillet over high heat to 375.
3. Fry the plantain slices in batches until crisp.
4. Drain on paper towels and reserve.
5. Brush the squid with 2 tablespoons of the olive oil, season with salt and pepper and grill for 3 minutes on each side.
6. Alternatively, heat the remaining 2 tablespoons of olive oil in a large skillet over moderately-high heat until smoking, then saute the squid until golden on all sides.
7. Remove from pan and cut in half or into 2 inch pieces.
8. In a large bowl, toss the squid with the mangoes, arugula and the vinaigrette.
9. Season with salt and pepper.
10. Heap the salad onto a large platter and garnish with the fried plantains, diced bell pepper and mint leaves.

peanut oil, green plantains, olive oil, salt, mangoes, arugula, vinaigrette, red bell pepper, mint

Taken from www.foodandwine.com/recipes/squid-fried-plantain-and-mango-salad-with-fresh-mint (may not work)