Calamari Salad Recipes

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CALAMARI SALAD



Calamari Salad image

This is one of the seven fish dishes we serve at Christmas time. It is easy to make and quite delicious! I enjoy it served both warm and cold. Either way, it has become one of our traditional dishes each year. The recipe has been passed down to me through my grandparents, who were excellent cooks. -Paul Rinaldi, Easton, Pennsylvania

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 :

GRAMMY'S CALAMARI SALAD



Grammy's Calamari Salad image

My Grandma has been making this calamari salad for all the years I can remember at our traditional Christmas Eve dinner.

Provided by CLAIRES

Categories     Salad     Seafood Salad Recipes

Time 25m

Yield 12

Number Of Ingredients 7

2 lemons, juiced
6 cloves garlic, peeled and minced
1 sprig fresh parsley, chopped
salt and pepper to taste
3 pounds squid, cleaned and sliced into rounds
1 (2.25 ounce) can pitted black olives
4 stalks celery, chopped

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.

Nutrition Facts : Calories 119.3 calories, Carbohydrate 6.8 g, Cholesterol 264.5 mg, Fat 2.2 g, Fiber 1.3 g, Protein 18.2 g, SaturatedFat 0.5 g, Sodium 108.5 mg, Sugar 0.2 g

CALAMARI SALAD



Calamari Salad image

Categories     Salad     Olive     Onion     Tomato     Christmas     Quick & Easy     Seafood     Squid     Spring     Healthy     Christmas Eve     Gourmet

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.

WARM CALAMARI SALAD



Warm Calamari Salad image

I didn't get the char I wanted on the calamari, but I still enjoyed a flavorful, healthy lunch. The good news, however, was that I ate the leftovers cold, tossed with the same salad ingredients, and it was actually better. So, if you are planning on doing the same recipe as shown, I would suggest serving it chilled instead.

Provided by Chef John

Categories     Salad     Seafood Salad Recipes

Time 17m

Yield 4

Number Of Ingredients 13

1 pound cleaned calamari (tubes and tentacles)
1 tablespoon vegetable oil
½ teaspoon red pepper flakes, plus a pinch for garnish
½ teaspoon chipotle chile powder
1 pinch cayenne pepper
1 teaspoon packed light brown sugar
1 jalapeno chile pepper, seeded and sliced
1 teaspoon kosher salt
4 cups baby arugula, lightly packed
1 (15 ounce) can cooked white beans, rinsed and drained
⅓ cup olive oil, plus more for drizzling
3 tablespoons fresh lemon juice, plus more for drizzling
salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 32.7 g, Cholesterol 230.1 mg, Fat 28.6 g, Fiber 5.7 g, Protein 24.3 g, SaturatedFat 4.8 g, Sodium 801.2 mg, Sugar 2.3 g

CALAMARI SALAD



Calamari Salad image

From Gourmet magazine comes this wonderful calamari salad - and although it is delicious eaten right after preparation, it's even better if you allow it to chill for 8 hours in the refrigerator then bring it to room temperature for serving.

Provided by Julesong

Categories     Squid

Time 31m

Yield 8 servings as a side dish, 4 serving(s)

Number Of Ingredients 14

1 1/2 lbs cleaned squid
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar, to taste
1/3 cup extra virgin olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup thinly sliced red onion (1 small onion, thinly sliced)
1/3 cup pitted kalamata olive, halved lengthwise
2 cups cherry tomatoes (3/4 lb) or 2 cups grape tomatoes, halved if large (3/4 lb)
2 celery ribs, sliced (cut into 1/4-inch-thick slices)
1/2 cup fresh flat leaf parsley, plus more to taste
2 tablespoons chopped fresh basil
1/4 cup crumbled feta (optional)

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.

Nutrition Facts : Calories 369.1, Fat 21.9, SaturatedFat 3.3, Cholesterol 397, Sodium 474.5, Carbohydrate 14.8, Fiber 2.6, Sugar 4.3, Protein 28.3

CALAMARI SALAD



Calamari Salad image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 7

5 pounds calamari tubes and tentacles, cleaned
3 large garlic cloves
4 tablespoons red wine vinegar
1/4 cup lemon juice
1/2 cup extra-virgin olive oil
1 tablespoon capers
Salt

Steps:

  • Cut tubes of calamari into 1-inch rings and cut the tentacles in half. In a large pot bring water and 2 tablespoons of salt to a boil. Carefully place the calamari in the pot. Cook the calamari until tender, about 2 minutes. Be sure not to overcook.
  • Strain the calamari and place in a mixing bowl. Add all of the ingredients and mix well. Add salt and pepper, to taste. Serve the calamari cold.

THE BEST CALAMARI SALAD



The Best Calamari Salad image

Make and share this The Best Calamari Salad recipe from Food.com.

Provided by mrs.pin

Categories     Squid

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 lbs calamari, cleaned and skinned
1/2 cup diced red onion
2 fresh jalapenos, minced seeds and veins removed
1 cup red bell pepper, diced seeds and veins removed
1 cucumber, peeled seeds removed diced
1/2 cup celery, diced
1/4 cup fresh cilantro, diced
salt and pepper
1/4 cup fresh lemon juice
3 tablespoons champagne vinegar
1/2 cup extra virgin olive oil
2 pressed garlic cloves

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.

FRIED CALAMARI SALAD



Fried Calamari Salad image

Categories     Salad     Leafy Green     Nut     Appetizer     Fry     Dinner     Coconut     Cashew     Seafood     Squid     Deep-Fry     Endive     Bon Appétit

Yield Makes 8 appetizer servings

Number Of Ingredients 21

For dressing
1/2 cup rice vinegar*
1/4 cup frozen orange juice concentrate, thawed
2 tablespoons light yellow miso*
1 tablespoon minced peeled fresh ginger
2 teaspoons sugar
2 garlic cloves, minced
1 teaspoon hot chili oil*
1/2 cup vegetable oil
For salad
1chayote squash, peeled, cored, diced
1 head curly endive, thinly sliced
1 head radicchio, thinly sliced
1 1/3 cups sliced drained canned hearts of palm
1/3 cup chopped fresh mint
1/2 cup all purpose flour
1/2 cup cornstarch
Vegetable oil (for frying)
2 pounds cleaned calamari with tentacles, bodies cut into 1/2-inch-wide rings
1/2 cup flaked sweetened coconut
1 cup lightly salted roasted cashews

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.

CALAMARI SALAD



Calamari Salad image

This recipe for calamari salad is courtesy of Sal Scognamillo, the owner of Patsy's.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

2 pounds calamari, cleaned and cut crosswise into 1/2-inch rings
1/3 cup olive oil
Juice of 2 lemons
2 ribs celery, cut into 1/2-inch slices
20 gaeta or Kalamata olives, pitted
2 cloves garlic, finely chopped
2 tablespoons fresh basil, finely chopped
Coarse salt and freshly ground black pepper

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 SALAD



Calamari Salad image

Provided by Florence Fabricant

Categories     quick, salads and dressings

Time 23m

Yield 6 to 8 servings

Number Of Ingredients 11

2 pounds squid, cleaned
1/2 cup extra-virgin olive oil
4 tablespoons white wine vinegar
Juice of 2 lemons
2 large garlic cloves, minced
1 bulb fresh fennel, finely chopped
1/2 cup chopped red onion
6 sun-dried tomatoes in oil, minced
8 black Greek or Italian olives, pitted and chopped
Hot red pepper flakes to taste
Salt to taste

Steps:

  • 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.
  • Add the remaining ingredients and stir. Cover and refrigerate for two to three days, then serve.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 13 grams, Carbohydrate 9 grams, Fat 16 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 453 milligrams, Sugar 2 grams

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Top Asked Questions

How do you make calamari salad for Christmas?
My Grandma has been making this calamari salad for all the years I can remember at our traditional Christmas Eve dinner. In a medium bowl, mix lemon juice, garlic, and parsley. Season with salt and pepper. Bring a medium pot of water to a boil.
What is the best way to cook Calamari?
In a small bowl, whisk together the lemon juice, vinegar, mustard, garlic, 1 teaspoon salt and a generous grinding of pepper. Set aside. Bring a large pot of salted water to a boil over high heat. Cut the calamari bodies into rings 3/4 inch thick.
Is calamari salad popular in Italy?
As much as the seafood salad is popular in the United States, in Italy one is more likely to find a simple salad like this calamari salad containing one kind of fish. The most important part of this recipe is not to overcook the calamari. 1. Pour 2 inches of water into a large Dutch oven and bring to a boil.
How to cook calamari and squid on the grill?
Add calamari all at once and cook until tender yet cooked, (I test it by tasting a ring) about 45 – 60 seconds. Quickly drain when cooked and add to the ice bath until cool, 4 – 5 minutes. Combine squid with the salad and toss well. Taste for salt and add additional seasoning and lemon juice if needed.

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