A short stint in a hot pan on the stovetop keeps the texture of this calamari salad delightfully tender with just enough bite. Searing the squid rings and tentacles (look for them in the freezer section of your grocer or online) without stirring builds flavor and color, while tossing them around for the second half of the cooking session finishes them quickly.
Consider this a blueprint for any squid salad you can dream up. Swap out the olives for anything briny, such as capers or pickled artichoke hearts. Or use any type of fresh herbs that appeal to you (basil, mint, tarragon, or dill would all be fantastic). Big on crunch? Bump up the celery. Need more acid? The other half of the lemon is sitting right there. Craving some heat? Crushed red pepper flakes are nice. The point is, this is our ideal calamari salad recipe; now go make it your own.
Although delicious when eaten right away, this dish tastes even better if allowed to marinate in the fridge for up to 8 hours. Bring it to room temperature (about 1 hour) before serving. Plate as a main course or appetizer as is or on a bed of romaine. If Christmas Eve is approaching and you’re feeling ambitious, it would be welcome at an Italian- or Italian-American-style Feast of Seven Fishes spread.
Recipe information
Total Time
45 minutes
Yield
4 servings (as a main)
Ingredients
Preparation
Step 1
Whisk 2 Tbsp. fresh lemon juice, 1 Tbsp. red wine vinegar, ⅓ cup extra-virgin olive oil, divided, 1 large garlic clove, grated, ½ tsp. Diamond Crystal or ¼ Monton kosher salt, and ¼ tsp. freshly ground black pepper in a large bowl to combine. Stir in 1 small red onion, sliced (about 1 cup), and let stand 5 minutes.
Step 2
Meanwhile, rinse 1½ lb. cleaned squid under cold running water, then pat dry with paper towels. Leave tentacles whole; cut bodies crosswise into ⅓"-wide rings.
Step 3
Warm 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high heat. Add squid in an even layer and cook, without stirring, until tentacles begin to curl and rings turn opaque, about 2 minutes. Season with kosher salt and continue to cook, stirring occasionally, until squid is cooked through, 1–2 minutes.
Step 4
Toss cooked squid, ⅓ cup Kalamata olives, pitted and halved lengthwise, 2 cups cherry tomatoes, halved or quartered if large, and 2 celery ribs, sliced into ¼" pieces, with dressing; season with salt and pepper and let stand at least 15 minutes to allow flavors to develop. Add 1 cup flat-leaf parsley leaves, loosely packed, and toss to combine.
Editor’s note: This calamari salad recipe was first printed in the April 2005 issue of ‘Gourmet.’ Head this way for more of our favorite Italian seafood recipes →
Recipe notes
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