Best Calamari Olive Salad Recipes

Marinated Calamari Salad with Ligurian Olives, Celery Leaves, and Chiles image

Provided by Food Network

Time 31m

Yield 4 servings

Number Of Ingredients 10

2 pounds cleaned small squid
2 tablespoons pure olive oil
2 cloves garlic, minced
2 serrano chiles, seeded and minced
1/3 cup extra-virgin olive oil
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
2 tablespoons roughly chopped celery leaves
2 tablespoons roughly chopped fresh flat-parsley leaves
12 oil-cured Ligurian olives, pitted and halved

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 image

Yield Makes 4 main-course servings

Number Of Ingredients 12

1 1/2 lb cleaned squid
2 tablespoons fresh lemon juice
1 tablespoon red-wine vinegar
1/3 cup extra-virgin olive oil
1 large garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 small red onion, halved lengthwise, then thinly sliced crosswise (1 cup)
1/3 cup pitted Kalamata olives, halved lengthwise
2 cups cherry or grape tomatoes (3/4 lb), halved or quartered if large
2 celery ribs, cut into 1/4-inch-thick slices
1 cup loosely packed fresh flat-leaf parsley leaves

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 image

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

2-1/2 pounds cleaned fresh or frozen calamari (squid), thawed
1/2 cup olive oil
3 anchovy fillets, minced, optional
2 teaspoons minced fresh Italian parsley
1 garlic clove, minced
1/2 cup dry white wine or dry vermouth
1 can (8 ounces) mushroom stems and pieces, drained, optional
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped celery
1/2 cup pitted Italian olives, sliced
3 tablespoons lemon juice

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 :

Calamari Salad image

Provided by Food Network

Categories main-dish

Time 13m

Yield 4 servings

Number Of Ingredients 12

1 lemon, juiced
Salt
16 cleaned squid, cut into rings
1/2 cup chopped white onion
1/2 cup chopped celery
3 cloves garlic
2 tablespoons Italian parsley, chopped
1/2 cup olive oil
1/4 cup red wine vinegar
Pinch thyme
Pinch basil
Pinch oregano

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.