Insalata-di-calamari (Calamari salad)

    7 hours 50 min

    The longest part of preparing this calamari salad will be cleaning the seafood. Add julienned carrots, celery and/or fennel if you like.


    Washington, United States
    2 people made this

    Serves: 6 

    • 1,5kg fresh calamari
    • 200ml white wine vinegar
    • 6 tablespoons extra virgin olive oil, or to taste
    • 2 garlic cloves, minced
    • 1 lemon, juiced
    • a few sprigs fresh parsley, chopped
    • salt and pepper, to taste

    Prep:6hr40min  ›  Cook:10min  ›  Extra time:1hr resting  ›  Ready in:7hr50min 

    1. Clean the calamari under cold running water: gently remove the head from the body, cut the eyes with a scissor and push out the beak. Reserve the tentacles. Slip out the long cartilage from the body and scoop out all the internal organs. Gently peel off the external membrane and rinse well the calamari under running water.
    2. Bring to a boil a pot with abundant salted water, add the vinegar, the calamari and tentacles. Cover, when it boils again uncover and cook for 5 minutes longer. Drain and cool.
    3. Meanwhile, mix oil, garlic, lemon, parsley, salt and pepper. Slice the calamari in rounds and place in a bowl with the tentacles. Pour over the prepared emulsion, toss well and refrigerate for 1 hour or until serving.

    Already cleaned calamari

    If you use already cleaned fresh or frozen calamari, you'll need about 800g/1kg.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)