Chilled Calamari Salad with Lemon and Parsley
User Reviews
5
Chilled Calamari Salad with Lemon and Parsley
Description
The salad uses fresh squid cleaned and sliced into rings along with whole tentacles. After boiling briefly until just cooked and tender, the calamari is immediately cooled in an ice bath to stop cooking and maintain firmness. The squid is then mixed with diced red onion, chopped celery, roasted red bell pepper, minced parsley, and sliced garlic for vibrant texture and contrast.
The dressing of extra virgin olive oil, lemon juice, and red wine vinegar adds brightness and acidity, balanced with salt and fresh black pepper. The result is a chilled salad featuring the squid’s slightly chewy, tender texture and refreshing vegetable ingredients. The salad should be refrigerated for at least an hour before serving to meld flavors.
This dish makes about 3 1/2 cups and works well as a light starter or accompaniment to summer meals. It highlights fresh seafood accented with citrus and herbs for a clean, appealing profile.
Ingredients
- 1/4 cup red onion (minced)
- 1/2 cup celery (chopped)
- 1/2 cup red bell pepper chopped, roasted
- 1/4 cup parsley minced (no stems, fresh
- 1 clove garlic (sliced)
- 2 tbsp extra virgin olive oil
- 1 1/2 lemon plural
- 1 1/4 tsp red wine vinegar
- salt fresh, to taste
- black pepper fresh, to taste
- 1 lb squid tube and tentacles cleaned, fresh
Instructions
- Rinse squid and slice tubes into 1/2 inch rings.
- Leave the tentacles whole and set aside.
- Prepare a bowl of water with ice.
- In a medium bowl combine onion, garlic, celery, red peppers, parsley, olive oil lemon juice, vinegar, salt and fresh pepper.
- Bring a medium pot filled with water and a pinch of salt to a boil.
- Add calamari all at once and cook until tender yet cooked, (I test it by tasting a ring) about 45 - 60 seconds.
- Quickly drain when cooked and add to the ice bath until cool, 4 - 5 minutes.
- Combine squid with the salad and toss well.
- Taste for salt and add additional seasoning and lemon juice if needed.
- Cover and refrigerate at least an hour or overnight for best results.
Notes
- Use fresh squid cleaned and cut just before cooking for best texture and flavor.
- Rapidly cool cooked calamari in an ice bath to maintain tenderness and prevent overcooking.
- Chill the salad for at least an hour to allow flavors to combine thoroughly.
- This recipe yields about 3 1/2 cups, suitable for several servings as a light salad or appetizer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Serving | 1 scant cup | |
| Calories | 122kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 18g | 36% |
| Fat | 2g | 3% |
| Sodium | 66mg | 3% |
| Fiber | 0.9g | 4% |
| Sugar | 1.2g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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