Prep 30 mins
Cook 1 min
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.
- 680.38 g cleaned squid
- 29.58 ml fresh lemon juice
- 14.79 ml red wine vinegar, to taste
- 78.07 ml extra virgin olive oil
- 2 garlic cloves, minced
- 2.46 ml salt
- 1.23 ml fresh ground black pepper
- 236.59 ml thinly sliced red onion (1 small onion, thinly sliced)
- 78.07 ml pitted kalamata olive, halved lengthwise
- 473.18 ml cherry tomatoes (3/4 lb) or 473.18 ml grape tomatoes, halved if large (3/4 lb)
- 2 celery ribs, sliced (cut into 1/4-inch-thick slices)
- 118.29 ml fresh flat leaf parsley, plus more to taste
- 29.58 ml chopped fresh basil
- 59.14 ml crumbled feta (optional)
- (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.).
- Rinse all the squid under running water and pat dry.
- Cut the tentacle bunches in half, and cut the bodies into 1/4 to 1/3-inch wide rings; cut the wings from the bodies.
- Fill a 5 or 6 quart pot full of water, add a couple teaspoons of salt, and bring it to a boil.
- Prepare a bowl of ice water.
- Cook 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.
- When squid has cooled, transfer to a colander, let drain, and pat dry; set aside.
- In 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.
- In a large bowl, combine the cooked squid, olives, tomatoes, celery, parsley, basil, and feta (if using), then toss with the dressing.
- Let salad stand, tossing occasionally, for at least 15 minutes to allow the flavors to develop.
- Note: 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.
- Makes 4 main course servings, 8 side dish servings.
This was a HUGE hit at my family's Christmas Eve gathering. I prepared it the night before and as suggested, brought it to room temperature before serving. It will always have a place at our annual Feast of the Seven Fishes.
This is so tasty! Loved the flavors--the feta is a must in my book
I thought this was excellent. It tastes great even without the feta. I did sub cilantro for the parsley though. Yummy!