Description
A light refreshing calamari salad made with squid, fresh lemon, celery, red onion, roasted peppers, garlic and parsley.
Yield: 4servings | Serving Size: 1 scant cup
Ingredients
1/4cupred onion, minced
1/2cupcelery, chopped
1/2cuproasted red peppers, chopped
1/4cupfresh parsley, minced (no stems)
1clovegarlic, sliced
2tbspextra virgin olive oil
1 1/2lemons
1 1/4tspred wine vinegar
salt and fresh pepper to taste
1lbfresh squid, tube and tentacles cleaned
Instructions
Rinse squid and slice tubes into 1/2 inch rings.
Leave the tentacles whole and set aside.
Prepare a bowl of water with ice.
- In a medium bowl combine onion, garlic, celery, red peppers, parsley, olive oil lemon juice, vinegar, salt and fresh pepper.
Bring a medium pot filled with water and a pinch of salt to a boil.
- Add calamari all at once and cook until tender yet cooked, (I test it by tasting a ring) about 45 60 seconds.
- Quickly drain when cooked and add to the ice bath until cool, 4 5 minutes.
- Combine squid with the salad and toss well.
- Taste for salt and add additional seasoning and lemon juice if needed.
- Cover and refrigerate at least an hour or overnight for best results.
Last Step:
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