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Calamari Salad Recipe

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Calamari Salad Recipe

Melanie Wong | May 28, 2001 01:16 AM

If you're having squid cravings, this is a marinated salad that you can make ahead and keep for several days in the fridge. My mom got this recipe from an Italian lady at my elementary school before calamari was fashionable. I can't give you exact proportions so keep tasting until you find what works for you.

Ingredients: fresh squid, good red wine vinegar, light vegetable oil such as canola, tbin slices of red onion, sliced celery (de-stringed and cut about 1/4" on diagonal), a couple minced garlic cloves, hearts of romaine, Italian flat leaf parsley, salt and pepper.

Clean the squid, peel the speckled skin off and don't use the tentacles if you want to disguise what this is. But we leave the skin on and think the tentacles are the best part. Cut into ringlets of approx. 1" length. We also use the roe but if you're squeamish you can discard that too.

Blanch squid in pot of boiling water. Remove as soon as starts to turn opaque, which is immediately. Drain and rinse with ice water to stop cooking process.

Mix with about half as much sliced celery, some red onion slices and minced garlic. Add a couple teaspoons of oil and douse with red wine vinegar, enough to leave a little pooling in the bottom of the bowl. Combine well and then refrigerate for 4 hours or longer. The vegetables will soften and exude some juices. Season to taste with salt and pepper.

To serve, arrange romaine leaves on a plate and pile on marinated salad. Top with some chopped parsley.

After a day in the fridge the squid will take on a pink color from the wine vinegar and red onions. Don't worry, it's still safe to eat and tastes even better than on the first day.

We usually start with 5 to 10 lbs. of squid. It has a high water content and shrinks down dramatically. I've used as much as 40 lbs. for a party.

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