This seafood salad is made with fresh calamari, canned peas, eggs and onion. Calamari should not be overcooked to stay tender, 3 minutes followed by quick rinse in cold water is perfect. Dress with mayo to taste and add some dill for extra flavour.
1 person made this
500g small calamari, preferably without tentacles
1 (400g) tin canned peas, drained
200g mayonnaise, or to taste
4 hard-boiled eggs
salt and pepper to taste
chopped dill for decoration
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Method Prep:20min › Cook:5min › Ready in:25min
Slice onion in very thin half circles. Place in a heat proof bowl and cover with boiling water. Let stand for a few minutes to soften the onion and to get rid of bitter taste.
Wash calamari, if they have tentacles, cut them off (they will turn calamari pink during cooking). Boil water in a medium pot and add calamari to boiling water. After 3 minutes, when all calamari have turned white, drain water and rinse calamari under cold running water to prevent over cooking.
Slice calamari into thin rings. Add to salad bowl.
Peel eggs. Grate eggs and add to calamari. Add drained onion and peas. Add salt and pepper to taste.
Add mayonnaise to taste and mix. Add chopped dill, or sprinkle dill on top.