Grilled Squid on Spinach, Red Pepper, and Mango Salad

Preparation 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.

Preparation 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.