Chilled Calamari Salad with Lemon and Parsley
A vibrant and invigorating calamari salad featuring tender squid, zesty lemon, crunchy celery, sharp red onion, smoky roasted peppers, aromatic garlic, and fresh parsley.
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Ingredients
- 1/4 cup red onion
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 1 1/2 lemons
- 1 1/4 tsp red wine vinegar
- salt and fresh pepper to taste
- 1 lb fresh squid
- 1/4 cup fresh parsley
- 1/2 cup celery
- 1/2 cup roasted red peppers
Instructions
- 1
Clean the squid thoroughly and cut the tubes into rings measuring about 1/2 inch wide.
- 2
Keep the tentacles intact and set them aside for later use.
- 3
Fill a bowl with ice and cold water to create an ice bath.
- 4
In a separate medium-sized bowl, mix together the chopped onion, minced garlic, diced celery, diced red peppers, chopped parsley, olive oil, lemon juice, vinegar, salt, and freshly cracked pepper.
- 5
In a medium saucepan, bring water seasoned with a pinch of salt to a rolling boil.
- 6
Once boiling, add the calamari all at once and cook until just tender, which should take approximately 45 to 60 seconds (you can check doneness by tasting a ring).
- 7
When cooked, promptly drain the calamari and transfer it to the ice bath to cool for 4 to 5 minutes.
- 8
After cooling, combine the squid with the salad mixture and toss everything together thoroughly.
- 9
Sample the salad for seasoning and add more salt or lemon juice if necessary.
- 10
Cover the bowl and refrigerate for at least one hour, or overnight for optimal flavor development.
Nutrition Information
Notes & Tips
- Makes about 3 1/2 cups.