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Calamari Salad

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Anonymous (not verified)
  Squid 1 1⁄2 Pound, cleaned
  Lemons 1⁄2
  Diced celery 1 Cup (16 tbs)
  Thinly sliced onion 1⁄2 Cup (8 tbs)
  Lemon juice 3 Tablespoon
  Chopped parsley 2 Tablespoon
  Drained capers 2 Tablespoon
  Olive oil 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Oregano leaves 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly ground pepper To Taste
  Lemon wedges 2

Remove tentacles from each squid and set aside; turn body section (mantle) inside-out, wash thoroughly to remove all grit, and return to right side.
Cut mantles into bite-size pieces; place tentacles and mantle pieces in small saucepan.
Add the lemon half and water to cover; bring to a boil.
Reduce heat, cover, and cook until squid are tender, about 20 minutes; drain, cover, and refrigerate until chilled.
To serve, in salad bowl combine remaining ingredients except lemon wedges.
Weigh 8 ounces chilled squid; add to salad and toss to combine.
Serve garnished with lemon wedges.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 861 Calories from Fat 223

% Daily Value*

Total Fat 25 g38.6%

Saturated Fat 4.7 g23.3%

Trans Fat 0 g

Cholesterol 1585.4 mg528.5%

Sodium 1631.9 mg68%

Total Carbohydrates 47 g15.8%

Dietary Fiber 6.9 g27.5%

Sugars 7 g

Protein 111 g221.6%

Vitamin A 67.1% Vitamin C 230.3%

Calcium 47.5% Iron 42.7%

*Based on a 2000 Calorie diet

1 Comment

Tom Costanguccioli's picture
Calamari Salad Recipe