FRESH SICILIAN MARINATED CALAMARI SALAD
Steps:
- Wash Squid well and cut Body into 1/2 inch slices (rings) and depending on the size of the squid halve tentacles lengthwise, if on the small side leave whole.
- In a large Stock Pot add water with salt and bring to a boil. Place Squid in pot and cook for 1 to 2 minutes until the squid is firm, do not cook too much or it will come rubbery.
- Put the squid in ice water to prevent further cooking.
- Drain the water and pat the squid dry
- Place in a large mixing bowl and add the Olive Oil, Vinegar, Sea Salt, Pepper, Garlic and Parsley and Celery and mix well. Let marinate for a few hours or better overnight. Serve with Lemon Wedges
CALAMARI-OLIVE SALAD
This beautiful seafood salad makes a terrific home for leftover Niçoise olives from the braised [Veal Cacciatore](/recipes/food/views/351137) . Quickly cooking the calamari renders it snowy white and very tender-such a nice backdrop to the salty olives and crunchy celery. Scallion, lemon zest, and celery add freshness.
Provided by Kay Chun
Time 25m
Yield Makes 6 (main course) or 8 (first course) servings
Number Of Ingredients 8
Steps:
- Rinse squid under cold running water, then pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/8-inch-wide rings. Cook in a 4-quart pot of boiling salted water (1 tablespoon salt for 3 quarts water), uncovered, until just opaque, 30 to 40 seconds. Drain and immediately transfer to an ice bath to stop cooking. When squid is cool, drain and pat dry.
- Meanwhile, combine remaining ingredients and 1/4 teaspoon salt in a large bowl. Add squid and toss until combined well. Serve chilled or at room temperature.
CALAMARI SALAD
Steps:
- Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.
- Cook squid in a 5- to 6-quart pot of boiling salted water , uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.
- Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.
- Meanwhile, combine squid, olives, tomatoes, celery, and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.
CALAMARI SALAD
This is one of the seven fish dishes we serve at Christmas time. It is easy to make and quite delicious! I enjoy it served both warm and cold. Either way, it has become one of our traditional dishes each year. The recipe has been passed down to me through my grandparents, who were excellent cooks. -Paul Rinaldi, Easton, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Chop calamari tentacles; cut body into 1/2-in. rings., In a large saucepan, heat oil over medium heat. Add anchovies if desired; stir in parsley and garlic. Cook 1 minute. Add wine; stir in mushrooms, if desired, and seasonings. Add calamari; bring to a boil. Reduce heat; simmer, covered, until calamari is tender, 2-3 minutes. Remove pan from heat; cool slightly., In a serving bowl, toss celery, olives, lemon juice and calamari mixture. May be served warm, or refrigerated and served cold.
Nutrition Facts :
MARINATED CALAMARI SALAD WITH LIGURIAN OLIVES, CELERY LEAVES, AND CHILES
Steps:
- Thinly slice the squid bodies and halve the tentacles.
- Combine the pure olive oil and garlic in a large skillet and cook, stirring, over medium-high heat until golden brown. Add the chile and squid and cook, stirring constantly, for 1 minute.
- Transfer the squid to a bowl and mix with the extra-virgin olive oil and vinegar. Season with salt and pepper. Marinate the squid in the refrigerator for at least 1 hour or up to 3 hours.
- Remove squid from the refrigerator 30 minutes before serving. Add celery leaves, parsley, and olives and mix to combine. Season with salt and pepper. Divide among plates and serve.
CALAMARI SALAD
Steps:
- To a large pot of boiling water, add lemon juice and salt. Add squid rings and cook for about 1 1/2 to 2 minutes. Drain.
- Combine onion, celery, garlic, parsley, olive oil, vinegar and herbs with cooked squid and serve at room temperature or cool.
CELERY & OLIVE SALAD
Make and share this Celery & Olive Salad recipe from Food.com.
Provided by NELady
Categories < 15 Mins
Time 14m
Yield 2 1/2 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium-sized glass or plastic bowl, stir together celery, olives, olive oil, vinegar, oregano, garlic powder, salt and pepper until well combined. Cover and refrigerate for at least 4 hours or as long as overnight.
- Serve as an accompaniment to fish or meat.
Nutrition Facts : Calories 94.5, Fat 9.4, SaturatedFat 1.3, Sodium 592.9, Carbohydrate 2.9, Fiber 1.6, Sugar 1.2, Protein 0.7
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