Squid, A.K.A. Calamari In A Simple Marinated Salad
Marinated Calamari Salad
After visiting Crete this summer and stuffing my face every day with an array of simply prepared but flavor-packed dishes, I’ve been on a mission to cook more Mediterranean recipes, including seafood. I posted a mussels recipe two weeks ago, and today I’m serving up calamari, also known as squid, in the form of a refreshing, piquant salad.
Squid—a distant cousin of octopus and cuttlefish—comprises more than 300 different species, ranging in size from one inch to 70-foot deep-sea beasts. The ones you buy fresh and whole are about six to 12 inches long, typically already cleaned, and separated into a white, tubular body and purple head with tiny arms and tentacles. (The ink is sold on the side; you can use it to make spaghetti al nero di sepia.) As with any seafood, look for calamari that have clear eyes and smell like the ocean.
In this easy recipe, you’ll boil the squid first—quickly, before it has a chance to turn chalky and rubbery—and then let it sit overnight in a kicky marinade of lemon juice, balsamic vinegar, and a bunch of fragrant herbs. It’s a light lunch or dinner, best served on a bed of salad greens and with crusty, buttered bread.
- Serves 2–4
- 1 pound fresh calamari (squid), cleaned, head and body separated
- ½ cup red pepper, finely diced
- 3 tablespoons scallions, finely chopped (about 3 scallions)
- 1 tablespoon parsley, finely chopped
- 1 tablespoon basil, finely chopped
- 1 teaspoon dried oregano
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons balsamic vinegar
- 4 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper, freshly ground
- Baby leaf lettuce or arugula leaves
- Slice the calamari body into ¼-inch-thick rings. Bring a small saucepan of salted water to a boil over high heat, and cook the rings and heads until tender, about 15–20 minutes. Drain and transfer to a medium bowl.
- Add the red pepper, scallions, parsley, basil, oregano, lemon juice, vinegar, olive oil, salt and black pepper. Mix, cover and refrigerate for minimum 8 hours or overnight. Serve with the lettuce or arugula leaves.
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