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 :

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.

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

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.

CALAMARI AND SHRIMP SALAD



Calamari and Shrimp Salad image

This is an easy and delicious Italian seafood salad. Be sure to make a large batch, as it goes vey quickly!

Provided by Monica Pileggi

Categories     European

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 lb calamari, cleaned and cut into tubes
1 lb shrimp, shelled, deveined
1/2 small onion, sliced thin
1/2 cup celery, cut on the diagonal
2 lemons
olive oil
salt

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).

Nutrition Facts : Calories 85.8, Fat 1.3, SaturatedFat 0.3, Cholesterol 130.4, Sodium 98.4, Carbohydrate 4.6, Fiber 1.4, Sugar 0.3, Protein 14.9

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.

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.

SQUID SALAD



Squid Salad image

Categories     Salad     Appetizer     Christmas     Squid     Boil

Yield serves 6

Number Of Ingredients 11

3 fresh bay leaves
The whole peel and juice of 1 lemon
1 1/2 pounds calamari bodies and tentacles, cleaned, bodies cut into 1/2-inch rings
1 cup pitted, slivered green olives
4 inner stalks celery, with leaves, sliced thin on the bias
1 cup roasted red-bell-pepper strips
1/2 teaspoon kosher salt
1/4 teaspoon dried oregano
1/4 teaspoon peperoncino flakes, or to taste
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh Italian parsley

Steps:

  • Pour 2 inches of water into a large Dutch oven or pot and bring to a boil. Add the bay leaves and lemon peel, and continue to boil for a few minutes, until they release their aromas.
  • Set a colander or steamer over (but not touching) the water. Slip the calamari rings and tentacles into the colander or steamer, adjust the heat so the water is simmering, and cover. Cook until the calamari is just cooked through and has gone from opaque to translucent, about 6 to 7 minutes.
  • Combine the olives, celery, roasted pepper, salt, oregano, peperoncino, and lemon juice in a large bowl. When the calamari is done, add it to the bowl, drizzle with the olive oil, and toss. Sprinkle in the parsley, toss again, and serve warm or at room temperature.

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

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Top Asked Questions

How to cook Calamari?
Directions: In a medium bowl combine onion, garlic, celery, red peppers, parsley, lemon juice, vinegar, salt and fresh pepper. Bring a medium pot filled with water and a pinch of salt to a boil. 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...
What's in a calamari salad?
Crisp calamari provides protein andadds texture to our delightful spring salad,which also features tangerines and asparagus. This recipe for calamari salad is courtesy of Sal Scognamillo, the owner of Patsy's. It's worth seeking out guanciale, an imported, spice-cured Italian bacon, to add depth of flavor to the linguine and clams.
What to do with calamari tentacles?
Directions 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. In a serving bowl, toss celery, olives, lemon juice and calamari mixture. May be served warm, or refrigerated and served cold.
Can you make shrimp and calamari salad ahead of time?
Shrimp and calamari salad is super easy to make, budget-friendly, and you can make it ahead up to one or two days. This recipe is perfect for a family of four, but you can adjust the recipe accordingly. Fresh shrimp, best to purchased shrimp that are already cleaned and deveined for you.

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