Sauteed Calamari Salad Recipes

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, TOMATO AND CAPER SALAD

Steps:

• For the salad: In a large skillet, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and red pepper flakes and cook for 2 minutes. Season the calamari with salt and pepper and add to the skillet. Saute, stirring frequently, until cooked through, about 2 to 3 minutes. Drain the mixture in a colander.
• For the dressing: In a small bowl, whisk together the lemon juice, oil, capers, and lemon zest until smooth. Season with salt and pepper, to taste.
• Transfer the calamari mixture to a serving bowl. Pour in the dressing and gently toss until all the ingredients are coated. Garnish with chopped parsley and serve.

CRUNCHY CALAMARI SALAD

Steps:

• Slice the squid into thin rings and coarsely chop the tentacles. Preheat an oven or toaster oven to 400 degrees. Bring two quarts of water to a boil.
• When the water is boiling, add the juice of half a lemon and season it with a teaspoon of salt. Add the squid and stir and when the water returns to a boil, drain the squid and allow it to cool to room temperature.
• Spread the bread on a baking sheet, place in the oven and bake until the bread has dried out and turned lightly golden.
• Heat the oil in a heavy skillet, stir in the garlic, remove from the heat immediately, pour the oil and garlic over toasted bread, stirring well.
• Place the squid in a serving bowl and toss with the remaining lemon juice. Fold in the tomatoes, onion, parsley and hot red pepper to taste. Just before serving, fold in the toasted bread along with any oil and garlic in the pan. Season to taste with salt and serve.

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.

GRAMMY'S CALAMARI SALAD

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.

THE BEST CALAMARI SALAD

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

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.

WARM CALAMARI SALAD

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.