Squid (Calamari) Salad and Octopus (Polipo) Salad

READY IN: 35mins
YIELD: 1 lb.




  • For Squid, Rinse the squid in a strainer with cold water.  Cut the tubes into 3/8 inch rings.  Pending their size, cut the tentacles in halves or thirds.
  • Cook squid in a pot of boiling water untl they begin to firm, about a minute for small, minute and a half for larger.  Empty cooked squid into a strainer and cool with cold tap water.  When drained, pat dry with paper towel and place squid in a bowl.
  • For Baby Octopus, rinse the Octopus in cold water.  Cut the octopus in uniform bite size pieces.  Place them in a strainer.  Submerge in boiling water for about 45 seconds.  Check for doneness, just firm.  If needed, dip them very briefly in the boiling water again being careful not to overcook.  Cool octopus in cold tap water.
  • Combine all remaining ingredients in a small bowl.  Pour dressing into the squid or octopus and mix well.  Cover and store in the refrigerator overnight.  Check for seasoning then serve in bowls with a spoon and crusty bread.