CALAMARI SALAD
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
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 :
CALAMARI, TOMATO AND CAPER SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 16m
Yield 4 servings
Number Of Ingredients 12
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.
CRISPY CALAMARI, LEMON AND MAITAKE SALAD OVER ARUGULA
Provided by Melissa Clark
Categories weekday, salads and dressings
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- To make the dressing, in a small bowl whisk together the lemon juice, 1/2 teaspoon salt and pinch of pepper until the salt dissolves. Whisk in the olive oil.
- To prepare the squid and lemon, cut the squid tentacles in half and the bodies into 1/4-inch rings. Slice the lemon lengthwise into quarters and then thinly slice each quarter crosswise, discarding any seeds. In a wide shallow bowl, whisk together the cornmeal, flour, the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge the squid and lemon slices in the cornmeal mixture.
- Heat 1/2 inch oil to 350 degrees in a large, straight-sided skillet. Frying in batches to avoid crowding, cook the mushrooms until golden, about 1 minute per batch. Using a slotted spoon, transfer them to a paper-towel-lined plate and sprinkle with salt. Repeat with the squid, followed by the lemon slices.
- In a large bowl, toss the arugula, mushrooms, squid and lemon slices with the dressing. Add the Parmesan and toss gently once more. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 19 grams, Carbohydrate 12 grams, Fat 24 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 4 grams, Sodium 247 milligrams, Sugar 1 gram
GRAMMY'S CALAMARI SALAD
My Grandma has been making this calamari salad for all the years I can remember at our traditional Christmas Eve dinner.
Provided by CLAIRES
Categories Salad Seafood Salad Recipes
Time 25m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 119.3 calories, Carbohydrate 6.8 g, Cholesterol 264.5 mg, Fat 2.2 g, Fiber 1.3 g, Protein 18.2 g, SaturatedFat 0.5 g, Sodium 108.5 mg, Sugar 0.2 g
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- Heat 2 tablespoons olive oil in a skillet over medium-high heat. Once hot, add calamari and cook 2-3 minutes, stirring often, until calamari is opaque. Remove calamari to a plate with tongs or a slotted spoon. Pour out and discard any liquid left in the skillet.
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