Italian-Style Calamari Salad
This is a delicious and popular salad used in delis and for other applications.
This is a delicious and popular salad used in delis and for other applications.
- 1 whole lemon
- 2.5 cut town dock squid rings and tentacles
- 1/2 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- white wine vinegar
- pieces)
- 1/2 small red onion (peeled and chopped fine)
- (peeled and chopped fine)
- 1/2 cup pitted and sliced kalamata olives
- 2 tbsp capers
- celery salt (tbls)
- salt and pepper (to taste) i prefer adobo seasoni
- 1 1/2 cup cherry tomato halved
- Carbohydrate 4.74358208333174 g
- Cholesterol 0 mg
- Fat 14.528535 g
- Fiber 1.49353748767078 g
- Protein 0.69614 g
- Saturated Fat 2.001037 g
- Serving Size 1 1 Serving (92g)
- Sodium 160.427541666587 mg
- Sugar 3.25004459566096 g
- Trans Fat 0.46480275 g
- Calories 145 calories
Step-by-step
- Thaw squid for one day in refrigerator.
- Rinse squid.
- Boil 12 cups of water.
- When water is boiling add sea salt.
- Cook squid in boiling water for 1 to 1/2 minutes.
- Drain and rinse in ice cold water.
- Empty squid into bowl.
- Sprinkle in some olive oil, two pinches of celery salt, a pinch of black pepper and Adobo seasoning.
- Chill in the fridge.
- To make sauce: Combine Olive oil, both vinegars, capers, olives, peppers, onions in a bowl.
- Cut lemon in half.
- Remove seeds, squeeze both halves into oil.
- Cover and allow ingredients to combine for at least 1 hour.
- Add oil/sauce to squid.
- Stir/mix all ingredients.
- Cover and chill for at least 6 hours before serving, to allow ingredients to mix in.
Undercooking squid leaves it rubbery while overcooking turns it into tough little erasers, meaning precision is the single most important factor when dropping rings into boiling water. Squid contains tough collagen fibers that require either a very brief flash-cook under two minutes or a braise lasting hours, and this dish relies entirely on the former method to keep the protein tender. Keeping the water at a rolling boil before submerging the seafood ensures the exterior sets instantly while the interior remains pliable. Plunging the drained squid immediately into an ice-water bath halts residual heat carryover that would otherwise ruin the desired texture.
Judging doneness without a thermometer requires watching the color and opacity shift from translucent grey to a solid, matte white within ninety seconds of boiling. Once cooled, tossing the squid with a small amount of oil and seasonings prior to refrigeration protects the surface from drying out while resting. This initial marinade step seasons the interior flesh directly rather than just coating the exterior during the final toss. Allowing the assembled dressing of olive oil, vinegar, and aromatics to sit separately for at least an hour melds the acidity before it meets the seafood.
The extended six-hour resting period in the refrigerator is non-negotiable for achieving proper flavor equilibrium, as the neutral squid absorbs the surrounding brine and acid over time. During this cold maceration, the red onions soften in the vinegar while the kalamata olives and capers impart deep salinity into the oil base. Cherry tomatoes should be added carefully so their high water content does not dilute the dressing balance. Whisking both red wine and white wine vinegars together provides a layered acidity that cuts through the rich olive oil without overwhelming the delicate seafood.
Storing the finished salad in an airtight container for up to two days allows the vegetables to pickle lightly in the citrus and vinegar mixture. Draining excess pooled liquid before plating prevents the dressing from washing away and maintains the cling of oil on each ring. Fresh lemon juice added directly to the oil base provides bright citrus volatile compounds that survive the long chilling period. Utilizing a sharp chef knife for the onions ensures clean cuts that do not bruise the cell walls and release bitter compounds into the marinade.
