Calamari Salad
Updated Oct. 12, 2023
- Total Time
- 23 minutes
- Prep Time
- 20 minutes
- Cook Time
- 3 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds squid, cleaned
- ½cup extra-virgin olive oil
- 4tablespoons white wine vinegar
- Juice of 2 lemons
- 2large garlic cloves, minced
- 1bulb fresh fennel, finely chopped
- ½cup chopped red onion
- 6sun-dried tomatoes in oil, minced
- 8black Greek or Italian olives, pitted and chopped
- Hot red pepper flakes to taste
- Salt to taste
Nutritional analysis per serving (8 servings)
253 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 19 grams protein; 453 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring three quarts of water to a boil, add the squid and boil for three minutes, just until the squid turns opaque and firms up. Drain the squid and rinse it with cold water. Pat it dry on paper towels and slice the bodies into thin rings. Chop the triangular fins and the tentacles. Place the squid in a glass or ceramic bowl.
- Step 2
Add the remaining ingredients and stir. Cover and refrigerate for two to three days, then serve.
Private Notes
Comments
Quick, easy flavorful. Everyone enjoyed this dish. Since I added additional red pepper for a spicier mix. Leftovers (if there are any) are also terrific as is or with additional seafood and mixed with a shaped pasta such as shells or cavatelli.
Quick, easy flavorful. Everyone enjoyed this dish. Since I added additional red pepper for a spicier mix. Leftovers (if there are any) are also terrific as is or with additional seafood and mixed with a shaped pasta such as shells or cavatelli.
Just made Saturday for Christmas Eve dinner tonight. Stirred a few times since then and after tasting today added lemon zest and juice from one small lemon and fresh chopped flat leaf parsley. It just needed a little extra umph. But absolutely delicious and calamari is tender. My lemons are home grown so suspect may be why I needed an extra one.
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