Grammys Calamari Salad Recipes

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

Ingredients

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 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

Ingredients

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 :

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