Ah, calamari! Just the word brings to mind sunny beaches and ocean breezes—or maybe just a cozy kitchen with good company. This chilled calamari salad, kissed by lemon’s zesty embrace, is a refreshing escape from the mundane. It’s a dish that reminds me of those lazy summer afternoons where time seems to stretch like a rubber band, snapping me back to the moment with each tangy bite.
Steps
- Begin by rinsing the squid and slicing the tubes into half-inch rings, leaving the tentacles whole. If the squid is frozen, allow it to defrost in the refrigerator overnight.
- Prepare an ice bath by filling a bowl with water and ice. Bring a medium pot of salted water to a boil for cooking the squid.
- Once the water is boiling, add the squid rings and tentacles. Boil for 45 to 60 seconds until tender, then quickly drain and transfer them to the ice bath to cool for about 4 to 5 minutes.
- While the squid cools, chop the red onion, celery, roasted red peppers, and parsley, then slice the garlic. Mix these ingredients in a medium bowl with olive oil, lemon juice, red wine vinegar, salt, and pepper.
- Remove the cooled squid from the ice bath and combine it with the prepared vegetable mixture. Toss everything well to ensure even coating and taste for seasoning, adjusting salt and lemon juice as needed.
- Cover the salad and refrigerate for at least one hour or overnight to enhance the flavors. Serve chilled for a refreshing appetizer or light meal.
Ingredients
- 1/4 cup finely minced red onion
- 1/2 cup chopped celery
- 1/2 cup chopped roasted red peppers
- 1/4 cup finely minced fresh parsley (without stems)
- 1 clove garlic, thinly sliced
- 2 tablespoons extra virgin olive oil
- Juice from 1 1/2 lemons
- 1 1/4 teaspoons red wine vinegar
- Salt and freshly ground black pepper to taste
- 1 pound fresh squid, cleaned (tubes sliced into 1/2 inch rings, tentacles left whole)
Nutritional Values
Calories: 488 kcal | Carbohydrates: 32 g | Protein: 72 g | Fat: 8 g | Sodium: 264 mg | Fiber: 3.6 g | Sugar: 4.8 g
FAQ
- How long should I cook the squid to avoid it becoming rubbery?
- You should cook the squid for about 45 to 60 seconds. Overcooking can make it rubbery, so keep an eye on it and have an ice bath ready to cool it quickly.
- Can I prepare this salad in advance?
- Yes, it is recommended to let the salad marinate overnight for the best flavor. You can refrigerate it for up to 4 days.
- What are some variations I can try with this salad?
- You can make a mixed seafood salad by adding cooked shrimp, crab, mussels, or scungilli. You could also include cherry tomatoes, kalamata olives, or hot cherry peppers. For a Latin twist, substitute cilantro and lime for the lemon and parsley.
- Is this salad suitable for people with dietary restrictions?
- This calamari salad is low-carb, Whole30, and gluten-free, making it suitable for various dietary needs.
- How should I prepare the squid for this salad?
- Start with fresh or thawed frozen squid. Clean it and slice the tubes into 1/2 inch rings, leaving the tentacles whole.
Tips
- To avoid rubbery calamari, keep a close watch while it cooks, as squid needs only 45 to 60 seconds in boiling water. Prepare an ice bath beforehand to quickly stop the cooking process.
- For the best flavor infusion, let the calamari salad marinate in the refrigerator overnight.
- If you want to add a twist to the recipe, consider incorporating cherry tomatoes, kalamata olives, or hot cherry peppers for more variety and taste.
- Try substituting cilantro and lime for parsley and lemon to give a Latin flair to your calamari salad.
Equipment
- Ice Bath Container – A large mixing bowl or container that can hold water and ice for cooling the squid quickly.
- Medium Pot – A pot suitable for boiling water to cook the squid.
- Chef’s Knife – A good quality knife for slicing squid and chopping vegetables.
- Cutting Board – A durable cutting board for preparing ingredients.
- Salad Bowl – A large salad bowl for mixing and serving the salad.
- Colander or Fine-Mesh Strainer – For draining the cooked squid.
