1/2 Photos of Calamari Salad
From Gourmet magazine comes this wonderful calamari salad – and although it is delicious eaten right after preparation, it’s even better if you allow it to chill for 8 hours in the refrigerator then bring it to room temperature for serving.
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Units: US | Metric
- 1 1/2 lbs cleaned squid
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar, to taste
- 1/3 cup extra virgin olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 cup thinly sliced red onion (1 small onion, thinly sliced)
- 1/3 cup pitted kalamata olive, halved lengthwise
- 2 cups cherry tomatoes (3/4 lb) or 2 cups grape tomatoes, halved if large (3/4 lb)
- 2 celery ribs, sliced (cut into 1/4-inch-thick slices)
- 1/2 cup fresh flat leaf parsley, plus more to taste
- 2 tablespoons chopped fresh basil
- 1/4 cup crumbled feta (optional)
- 1(If you got whole squid, clean them first: gently pull the head and tentacles away from the body, then pull out the backbone from inside the body and discard it and the intestines and ink sac; cut the tentacles from the head just below the eyes and discard head; remove membrane from body.).
- 2Rinse all the squid under running water and pat dry.
- 3Cut the tentacle bunches in half, and cut the bodies into 1/4 to 1/3-inch wide rings; cut the wings from the bodies.
- 4Fill a 5 or 6 quart pot full of water, add a couple teaspoons of salt, and bring it to a boil.
- 5Prepare a bowl of ice water.
- 6Cook all the prepared squid pieces in the boiling water until just opaque, a brief 40 to 60 seconds, then remove from pot and immediately plunge into the ice water to halt the cooking.
- 7When squid has cooled, transfer to a colander, let drain, and pat dry; set aside.
- 8In a small bowl, whisk together the lemon juice, vinegar, oil, garlic, salt, and pepper; add in onion, stir, and let the dressing stand for 5 minutes.
- 9In a large bowl, combine the cooked squid, olives, tomatoes, celery, parsley, basil, and feta (if using), then toss with the dressing.
- 10Let salad stand, tossing occasionally, for at least 15 minutes to allow the flavors to develop.
- 11Note: although good eaten right after preparation, it’s even better if you chill it for 8 hours – tossing occasionally - then bring it to room temperature before serving (about 1 hour); also, some people prefer the onion to be sautéed lightly before adding it to the salad.
- 12Makes 4 main course servings, 8 side dish servings.
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Nutritional Facts for Calamari Salad
Serving Size: 1 (366 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 369.1
- Calories from Fat 196
- Total Fat 21.8 g
- Saturated Fat 3.3 g
- Cholesterol 397.0 mg
- Sodium 474.4 mg
- Total Carbohydrate 14.7 g
- Dietary Fiber 2.6 g
- Sugars 4.2 g
- Protein 28.2 g