Calamari Salad
Updated October 11, 2023
- Total Time
- 23 minutes
- Prep Time
- 20 minutes
- Cook Time
- 3 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 pounds squid, cleaned
½ cup extra-virgin olive oil
4 tablespoons white wine vinegar
Juice of 2 lemons
2 large garlic cloves, minced
1 bulb fresh fennel, finely chopped
½ cup chopped red onion
6 sun-dried tomatoes in oil, minced
8 black Greek or Italian olives, pitted and chopped
Hot red pepper flakes to taste
Salt to taste
Nutritional analysis per serving (6 to 8 servings)
9 grams carbs; 264 milligrams cholesterol; 253 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 2 grams fiber; 453 milligrams sodium; 19 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring three quarts of water to a boil, add the squid and boil for three minutes, just until the squid turns opaque and firms up. Drain the squid and rinse it with cold water. Pat it dry on paper towels and slice the bodies into thin rings. Chop the triangular fins and the tentacles. Place the squid in a glass or ceramic bowl.
- Step 2
Add the remaining ingredients and stir. Cover and refrigerate for two to three days, then serve.
Private Notes
Comments
Quick, easy flavorful. Everyone enjoyed this dish. Since I added additional red pepper for a spicier mix. Leftovers (if there are any) are also terrific as is or with additional seafood and mixed with a shaped pasta such as shells or cavatelli.
Quick, easy flavorful. Everyone enjoyed this dish. Since I added additional red pepper for a spicier mix. Leftovers (if there are any) are also terrific as is or with additional seafood and mixed with a shaped pasta such as shells or cavatelli.
Just made Saturday for Christmas Eve dinner tonight. Stirred a few times since then and after tasting today added lemon zest and juice from one small lemon and fresh chopped flat leaf parsley. It just needed a little extra umph. But absolutely delicious and calamari is tender. My lemons are home grown so suspect may be why I needed an extra one.