WARM CALAMARI SALAD
I didn't get the char I wanted on the calamari, but I still enjoyed a flavorful, healthy lunch. The good news, however, was that I ate the leftovers cold, tossed with the same salad ingredients, and it was actually better. So, if you are planning on doing the same recipe as shown, I would suggest serving it chilled instead.
Provided by Chef John
Categories Salad Seafood Salad Recipes
Time 17m
Yield 4
Number Of Ingredients 13
Steps:
- Cut calamari tubes into 1/4-inch rings. Cut larger tentacle pieces in half. Place calamari in a bowl. Add oil, red pepper flakes, chipotle powder, cayenne pepper, brown sugar, jalapeno slices, and salt. Mix together thoroughly.
- Place arugula and beans in separate bowl. Toss with olive oil, lemon juice, salt and pepper. Divide among 4 servings bowls.
- Heat cast iron skillet over high heat until smoking. Add calamari to skillet; cook and stir until calamari loses its translucency, about 2 minutes. Remove from heat immediately.
- Spoon calamari over arugula and beans. Drizzle with olive oil and lemon juice. Season with a pinch of pepper flakes.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 32.7 g, Cholesterol 230.1 mg, Fat 28.6 g, Fiber 5.7 g, Protein 24.3 g, SaturatedFat 4.8 g, Sodium 801.2 mg, Sugar 2.3 g
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.
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
Provided by Food Network
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Cut tubes of calamari into 1-inch rings and cut the tentacles in half. In a large pot bring water and 2 tablespoons of salt to a boil. Carefully place the calamari in the pot. Cook the calamari until tender, about 2 minutes. Be sure not to overcook.
- Strain the calamari and place in a mixing bowl. Add all of the ingredients and mix well. Add salt and pepper, to taste. Serve the calamari cold.
WARM CALAMARI SALAD WITH TOMATO AND ARUGULA
Provided by Molly O'Neill
Categories easy, quick, salads and dressings
Time 10m
Yield Four servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Heat 3 tablespoons of the olive oil in a large ovenproof skillet over medium-high heat. Add the garlic and cook until lightly browned, about 15 seconds. Add the squid and cook for 1 minute. Pour in the wine and season with salt and pepper to taste. Place the skillet in the oven just until the squid curls into cylinders, about 2 to 4 minutes.
- Immediately remove the squid from the skillet with a slotted spoon. Place over medium heat, add the lemon juice and simmer until the liquid is reduced to about 1/3 cup. Return the squid to the pan. Remove the pan from the heat and toss in the tomato, parsley and arugula. Place on a platter, drizzle with the remaining 1 tablespoon of olive oil and serve immediately.
Nutrition Facts : @context http, Calories 345, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 3 grams, Sodium 892 milligrams, Sugar 4 grams
GRILLED CALAMARI SALAD
Provided by Food Network
Categories appetizer
Time P1DT25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Put 1 cup of the herb oil in a mixing bowl. Add calamari, cover and marinate in the refrigerator for 24 hours.
- Preheat a grill to high heat.
- Remove calamari, season with salt and pepper on both sides and grill for approximately 4 minutes per side. While the calamari is cooking, put all other ingredients and the remaining 1 cup herb oil in a mixing bowl. Slice calamari into thin juliennes, and add to all of the ingredients. Mix thoroughly, season with salt and pepper.
- Combine all ingredients. This can be prepared in advance and used for multiple recipes.
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 :
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