Olive and Calamari Salad
A lovely squid side dish or appetiser. Make sure you do not overcook the squid because it very quickly becomes tough and rubbery.
Ingredients
Serves: 12
- 2 lemons, juiced
- 6 cloves garlic, peeled and crushed
- 1 sprig fresh parsley, chopped
- salt and pepper, to taste
- 1 1/2 kg squid, cleaned and sliced into rounds
- 70g pitted black olives
- 4 stalks celery, diced
Directions
Preparation:20min ›
Cook:5min ›
Extra time:1hour chilling ›
Ready in:1hour25min
- 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.
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Reviews and Ratings
Global Ratings:
(21)
Reviews in English (16)
Nice recipe and great as an appetizer. I added cut up shrimp to mine. I steamed the calamari about 7-9 mins. Steaming is a gentler way of cooking and it makes it harder to overcook, which you don't want to do. Put some fresh bay leaves and the peel of 2 lemons in the water your steaming over. Cover and cook for several minutes, stirring often. Dress the calamari when it's still hot then chill so flavors meld. Remove from fridge alittle before you eat it and re-toss in dressing. - 25 Mar 2008 (Review from Allrecipes USA and Canada)
Yummy...Loved it!! I saut'eed the calamari in olive oil with the garlic. Then tossed with cayenne,red pepper flakes, fresh basil and the lemon in the pan while cooling.this recipe needs salt and peper. The celery and black olives were great,serve over some kind of green.Your guests - 26 Jul 2007 (Review from Allrecipes USA and Canada)
This was excellent. I only made a couple of changes. I used 2 lbs of squid instead of 3. I added about a quarter of a red onion, chopped finely and I also added a small portion of shredded napa cabbage. I added the napa cabbage because that is what one of our local restaurants does with their calamari salad. I would highly recommend this recipe! - 04 May 2004 (Review from Allrecipes USA and Canada)