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Calamari (squid) Salad
1 1/2 lb. cleaned Squid*
1 cup diced celery
1/2 cup thinly sliced red onion
3 Tbsp. lemon juice
2 Tbsp. chopped parsley
2 Tbsp. drained capers
1 Tbsp. olive oil
4 pitted ripe olives, cut in halves
1 clove garlic, minced
1/2 tsp. oregano
1/2 tsp. salt
Dash of fresh ground pepper
2 lemon wedges for garnish
*1 1/2 pounds cleaned Squid will yield 8 to 12 oz. cooked. Any remaining Squid can be kept for another use.
Remove tentacles from each Squid; turn body section (mantle) inside out, wash thoroughly to remove grit and return to right side. Cut mantle in bite-size (about 1/4 inch) rings; place tentacles and mantle pieces in medium saucepan. Add lemon and water to cover; bring to boil. Reduce heat; cover and cook about 20 minutes or until Squid pieces are very tender. Drain; cover and chill.
In salad bowl, mix well remaining ingredients except lemon wedges. Weight 8 oz. chilled Squid; add to salad; toss to combine. Serve with lemon wedges.
Makes 2 servings
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