This colorful salad just tastes as good as it looks, it’s called Kalamarakia Salata in Greece. Squid is a much-prized delicacy in all Mediterranean countries. Once you know how to prepare this recipe: a real delight!
Yield: 4 servings
Time: 30 minutes plus 1 hour chilling
Ingredients:
Squids:
- 2 lbs (900 g) squid, cleaned, pouch cut into rings, tentacles cut in the middle
- 1/4 cup (60 ml) dry white wine
- salt and pepper to taste
- 2 cloves of garlic, peeled and left whole
- 1/4 tsp red pepper (chile) flakes
- 1 bay leaf
- 4 sprigs of parsley
Salad:
- 1 medium-size yellow pepper, seeded and cut into strips
- 1 medium-size green pepper, seeded and cut into strips
- 2 tsp minced garlic
- 2 Tbsp olive oil for sautéing pepper and garlic
- 1 large tomato, seeded and cut into strips
- 1/2 cup (14 g) fresh cilantro (coriander leaves), roughly chopped
- 2 Tbsp fresh lemon juice or to taste
- 1 Tbsp red wine vinegar or to taste
- 3/4 cup (180 ml) extra virgin olive oil
- 1 cup (115 g) feta cheese, cubed
Preparation:
Squid:
Put the squid in a saucepan, add the wine and enough water to barely cover it. Add salt, pepper, garlic cloves, red pepper (chile) flakes, bay leaves and parsley sprigs. Bring to a boil, cover and cook it for 1-2 minutes or until squid turns from its fresh, slightly bluish tinge to a white opaque. Discard garlic cloves, bay leaves
Salad:
Heat 2 tablespoons of olive oil in a saucepan over moderate heat and sauté peppers and garlic just until peppers begin to soften. Cool them and add them to the squid together with all remaining ingredients.
Make a vinaigrette with lemon juice, vinegar, and extra-virgin olive oil. Add salt and pepper to taste and pour over the squid salad. Mix well and adjust taste if necessary. Let it chill for at least one hour.
Assembly:
Put the squid and salad in a serving bowl, mixing them gently. Sprinkle the chopped cilantro (coriander leaves) on top.
