Best Calamari Salad Recipes

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

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:

• 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.

CALAMARI SALAD

Steps:

• In a small bowl, mix the olive oil, red wine vinegar, and garlic.
• In a medium saucepan, bring the wine and water to a low boil. Stir in the squid and cook until opaque, about 2 minutes. Drain and cool.
• In a large bowl, mix the celery, cilantro, green bell pepper, red bell pepper, yellow bell pepper, cucumber, green onions, parsley, jicama, and jalapeno. Toss gently with the squid and the olive oil dressing mixture. Chill until serving.

GRAMMY'S CALAMARI SALAD

Steps:

• In a medium bowl, mix lemon juice, garlic, and parsley. Season with salt and pepper.
• Bring a medium pot of water to a boil. Stir in squid, and cook about 3 minutes, or until tender; drain.
• Toss squid, olives, and celery with the lemon juice mixture. Cover, and chill in the refrigerator until serving.

CALAMARI, SCUNGILI AND SHRIMP SALAD

Steps:

• In a saucepan of boiling salted water, cook the calamari and shrimp for 3 minutes, or just until opaque and tender. Drain and pat dry.
• In a large bowl, combine the calamari, shrimp, scungili, celery, garlic, olives, and salt and pepper. Chill the mixture, covered, until ready to serve.
• In a small bowl, whisk the lemon juice, oil, salt, and pepper together. Add the dressing to the seafood mixture along with the parsley and toss to combine.

GRILLED CALAMARI SALAD

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.

SPICY CALAMARI AND CUCUMBER SALAD WITH SPICED YOGURT SAUCE

Steps:

• For the spicy calamari and cucumber salad: Add the soy sauce, vinegar, honey, chili paste, garlic and ginger to a bowl and whisk to combine. Season with salt if needed. Divide the marinade between 2 medium bowls. Add the calamari to one of the bowls and the cucumbers to the other. Stir so that the calamari and cucumbers are fully coated in the marinade. Let marinate at least 30 minutes.
• Preheat a grill pan over medium-high heat. Remove the calamari from the marinade and pat dry. Grill the calamari in batches until charred and tender, 1 to 2 minutes per side. Transfer to a cutting board and slice the tubes into 1/2-inch rings. Add the rings and whole tentacles to the bowl with the cucumbers and toss to combine.
• For the spiced yogurt sauce: Whisk together the yogurt, chopped cilantro, coriander, garlic, caraway seeds, sumac, paprika and 1 teaspoon salt. The sauce can be made up to 1 day in advance and kept refrigerated.
• To serve: Spread some of the yogurt sauce onto a shallow dish. Use a spoon to create a well in the center of the sauce so that the sides of the sauce are about 1/2-inch high. Add the marinated cucumbers and grilled calamari into the well. Garnish with cilantro leaves and black sesame seeds. Serve immediately.

GRILLED CALAMARI AND ARUGULA SALAD

Steps:

• For the vinaigrette: Add the grapefruit juice and vinegar to a medium bowl. Add the olive oil while whisking to combine. Season with a pinch of salt and pepper.
• For the calamari salad: Mix together the oil, chili flakes, garlic, lemon juice and zest, parsley and some salt in a large bowl. Add the calamari, toss together and let marinate for 20 minutes or up to 1 hour. Preheat a grill to high heat. Remove the calamari from the marinade and skewer them. Skewering the rings of the calamari onto 2 skewers each will help to keep them on the skewer and not fall off into the grill. Sprinkle with salt and pepper, and grill for about 2 minutes per side. They should be slightly charred and opaque. Add the calamari, arugula, grapefruit segments, fennel and vinaigrette to a large bowl and toss. Season with salt and pepper and serve immediately.

SQUID (CALAMARI) SALAD AND OCTOPUS (POLIPO) SALAD

Steps:

• For Squid, Rinse the squid in a strainer with cold water. Cut the tubes into 3/8 inch rings. Pending their size, cut the tentacles in halves or thirds.
• Cook squid in a pot of boiling water untl they begin to firm, about a minute for small, minute and a half for larger. Empty cooked squid into a strainer and cool with cold tap water. When drained, pat dry with paper towel and place squid in a bowl.
• For Baby Octopus, rinse the Octopus in cold water. Cut the octopus in uniform bite size pieces. Place them in a strainer. Submerge in boiling water for about 45 seconds. Check for doneness, just firm. If needed, dip them very briefly in the boiling water again being careful not to overcook. Cool octopus in cold tap water.
• Combine all remaining ingredients in a small bowl. Pour dressing into the squid or octopus and mix well. Cover and store in the refrigerator overnight. Check for seasoning then serve in bowls with a spoon and crusty bread.

CALAMARI SALAD

Steps:

• (If you got whole squid, clean them first: gently pull the head and tentacles away from the body, then pull out the backbone from inside the body and discard it and the intestines and ink sac; cut the tentacles from the head just below the eyes and discard head; remove membrane from body.).
• Rinse all the squid under running water and pat dry.
• Cut the tentacle bunches in half, and cut the bodies into 1/4 to 1/3-inch wide rings; cut the wings from the bodies.
• Fill a 5 or 6 quart pot full of water, add a couple teaspoons of salt, and bring it to a boil.
• Prepare a bowl of ice water.
• Cook all the prepared squid pieces in the boiling water until just opaque, a brief 40 to 60 seconds, then remove from pot and immediately plunge into the ice water to halt the cooking.
• When squid has cooled, transfer to a colander, let drain, and pat dry; set aside.
• In a small bowl, whisk together the lemon juice, vinegar, oil, garlic, salt, and pepper; add in onion, stir, and let the dressing stand for 5 minutes.
• In a large bowl, combine the cooked squid, olives, tomatoes, celery, parsley, basil, and feta (if using), then toss with the dressing.
• Let salad stand, tossing occasionally, for at least 15 minutes to allow the flavors to develop.
• Note: although good eaten right after preparation, it's even better if you chill it for 8 hours - tossing occasionally - then bring it to room temperature before serving (about 1 hour); also, some people prefer the onion to be sautéed lightly before adding it to the salad.
• Makes 4 main course servings, 8 side dish servings.

CALAMARI, TOMATO AND CAPER SALAD

Steps:

• For the salad: In a large skillet, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and red pepper flakes and cook for 2 minutes. Season the calamari with salt and pepper and add to the skillet. Saute, stirring frequently, until cooked through, about 2 to 3 minutes. Drain the mixture in a colander.
• For the dressing: In a small bowl, whisk together the lemon juice, oil, capers, and lemon zest until smooth. Season with salt and pepper, to taste.
• Transfer the calamari mixture to a serving bowl. Pour in the dressing and gently toss until all the ingredients are coated. Garnish with chopped parsley and serve.

WARM CALAMARI SALAD WITH TOMATO AND ARUGULA

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.

CLASSIC GREEK SALAD TOPPED WITH GRILLED CALAMARI SKEWERS

Steps:

• Soak 20 wooden skewers in water for about 20 minutes. Rinse the calamari tubes and pat dry. Split the bodies from top to bottom so you have 2 triangular pieces. Thread a soaked skewer through the length of each piece. Put the skewers on a platter and set aside. To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme and lemon juice; season with salt and pepper. Pour 1/2 of the vinaigrette over the calamari; set the other 1/2 aside while you make the salad.
• In a large bowl, add the tomatoes, onion, cucumber, cheese, olives, and romaine. Pour the remaining vinaigrette over the salad and toss to combine. Let marinate while you grill the calamari.
• Heat the grill or a grill pan and oil it lightly. Grill the calamari for 2 minutes on each side, no longer or they will be tough. To serve, put the salad onto a large platter and top it with the calamari skewers. Garnish with fresh oregano leaves and lemon wedges.

SALT AND PEPPER SQUID OR CALAMARI WITH CUCUMBER SALAD

Steps:

• Cut squid hoods along one side and open out. Using a small sharp knife, score inside of hoods in a diagonal pattern, without cutting all the way through. This will allow the squid to curl during cooking. Cut each squid hood into eight pieces.
• Sprinkle squid with combined pepper, salt and lemon pepper seasoning.
• Heat oil in wok or large frying pan, stir-fry squid in batches until curled and just cooked through. Serve squid with cucumber salad.
• Cucumber Salad: Combine cucumber, onion, tomato, nuts and mint in medium bowl. Add combined vinegar and oil, toss to combine.

THE BEST CALAMARI SALAD

Steps:

• Clean calamari remove the fins and skin.
• If you wish to use the tenacles cut them off above the eyes remove the hard center.
• Cut the calamari into small rings.
• Cook the calamari in boiling salted water for approx 1 minute drain and rinse under cold water.
• Put into serving bowl add all the chopped ingredients stir to combine.
• In a small bowl add vinegar and lemon juice wish in olive oil to make an emulsion
• add to salad and stir to combine.
• Refrigerate for several hours before serving.

CALAMARI SALAD

Steps:

• Bring a large pot of water to a boil over high heat. Prepare an ice water-bath; set aside. Add calamari rings to boiling water and cook until tender, 20 to 25 minutes. Immediately transfer calamari to ice water bath; let cool 15 to 30 minutes. Drain calamari and set aside.
• In a large bowl, mix together olive oil, lemon juice, celery, olives, garlic, and basil. Add calamari and toss until well combined. Season with salt and pepper. Refrigerate at least 1 hour before serving. Serve chilled or at room temperature.

CALAMARI AND SHRIMP SALAD

Steps:

• Boil the Calamari for no more than 30 seconds. Remove from water and place in a bath of cold water to stop the cooking. Do the same for the shrimp. (Or purchase frozen cooked shrimp -defrost in the refrigerator).
• Place the seafood into a colandar in a bowl to drain, cover with wrap and place in the refrigerator until chilled and well drained.
• Pat dry the seafood to make sure all excess water is removed. In a serving bowl, add the seafood, sliced onions, and celery. Squeeze the juice of the lemons over the salad. Add olive oil to coat along with some salt. Mix well.
• Refrigerate, covered, for a few hours to marinate. (I actually make this the night before, which helps to marinate the seafood).

FRIED CALAMARI SALAD

Steps:

• For dressing:
• Whisk first 7 ingredients in medium bowl until miso dissolves. Gradually whisk in 1/2 cup vegetable oil.
• For salad:
• Cook chayote in medium saucepan of boiling salted water just until tender, about 5 minutes. Drain; cool. Combine chayote, endive, radicchio, hearts of palm and mint in large bowl.
• Mix flour and cornstarch in pie dish. Add enough vegetable oil to heavy large pot to reach depth of 3 inches. Heat to 350°F. Sprinkle calamari with salt and pepper. Dredge calamari in flour mixture; shake off excess. Working in batches, add calamari to pot and deep-fry just until crisp and brown, about 3 minutes per batch. Using slotted spoon, transfer calamari to paper towels and drain.
• Add calamari to bowl with chayote salad; add coconut, cashews and 2/3 cup dressing and toss to coat. Divide salad among 8 plates and serve.
• *Available at Asian markets and some supermarkets nationwide.

WARM CALAMARI SALAD

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.