Best Chilled Calamari Salad With Lemon And Parsley Recipes

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

GRILLED CALAMARI WITH PARSLEY AND PICKLED SHALLOT SALAD

Steps:

• Prepare a grill or grill pan for high heat. Place the sugar, vinegar and 2 tablespoons water in a small bowl and microwave until warm, about 1 minute (see Cook's Note). Add the shallots and chile to the vinegar and set aside for at least 10 minutes.
• Toss the squid with 2 tablespoons olive oil, salt and pepper in a medium bowl. If using an outdoor grill, place the squid in a grill basket and press together to flatten. Alternatively, for indoor grill pans, weigh the squid bodies down with a cast-iron skillet or bacon press. Grill the squid until cooked through, about 2 minutes per side. Slice the bodies into rings and divide the rings and tentacles evenly among 4 shallow bowls.
• Place the parsley in a medium bowl and drizzle with the remaining 2 tablespoons olive oil. Toss with the shallots, chile and vinegar. Season with salt and pepper. Mound the salad on the squid and spoon any vinegar remaining in the bowl over top. Garnish with lemon wedges and serve.

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:

• 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:

• 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.

SQUID SALAD WITH LEMON-AND-PARSLEY OIL

Steps:

• Bring a medium pot of water to the boil. Add the squid and blanch for 1 minute. Drain and set aside to cool. Place the squid in a bowl and toss with the scallions, celery, lemon-and-parsley oil, salt and pepper. Taste and adjust seasoning if desired. Can be served cold or at room temperature.