Calamari Salad

    1 hour 40 minutes

    This is a great tapas or appetiser for a fancy party. Make sure you get very fresh squid and serve with crusty bread and good olive oil for dipping.

    11 people made this

    Serves: 6 

    • 1 kg squid
    • 1 onion, chopped
    • 1 clove garlic, crushed
    • 1 cup (250ml) white wine
    • 1/2 cup (125ml) water
    • 2 tablespoons finely chopped onion shallots
    • extra 2 cloves garlic, crushed
    • 1/2 cup (125ml) extra virgin olive oil
    • 2 teaspoons finely grated lemon zest
    • 1/2 cup (125ml) fresh lemon juice
    • salt and freshly ground black pepper to taste

    Preparation:30min  ›  Cook:1hour10min  ›  Ready in:1hour40min 

    1. To prepare squid pull off the tentacles and head. Reach into the body and pull out the hard quill and discard. Peel coloured skin off from the body. Rinse body under cold water and cut into rings. Cut the tentacles from the head and discard the head.
    2. Place the onion, garlic, wine and water in a medium saucepan. Bring liquid to a boil. Add the prepared squid (rings and tentacles). Turn heat down to low. Cover and simmer for 1 hour.
    3. While squid is cooking, prepare the dressing. In a medium bowl, whisk together the shallots, 2 extra garlic cloves, olive oil, lemon zest, lemon juice, salt and pepper.
    4. Drain the cooked squid and let cool slightly. Add the squid to the dressing and toss to coat. Cover and let marinate for at least 15 minutes before serving.

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