Squid Salad (Greek Calamari Salad)

Yield: 4 servings

Time: 30 minutes plus 1 hour chilling

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 it: a real delight!

Ingredients:

US MeasuresMetric

Squids:

  • 2 lbs squid, cleaned, pouch cut into rings, tentacles cut in the middle
  • 1/4 cup 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 sautéeing pepper and garlic
  • 1 large tomato, seeded and cut into strips
  • 1/2 cup 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 extra virgin olive oil
  • 1 cup feta cheese, cubed

Squids:

  • 900 g squid, cleaned, pouch cut into rings, tentacles cut in the middle
  • 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 sautéeing pepper and garlic
  • 1 large tomato, seeded and cut into strips
  • 15 g fresh cilantro (coriander leaves), roughly chopped
  • 2 Tbsp fresh lemon juice or to taste
  • 1 Tbsp red wine vinegar or to taste
  • 180 ml extra virgin olive oil
  • 115 g cubed feta cheese

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 and parsley sprigs. Drain and chill the squid. A note of caution: Do not overcook the squid, it will get tough and rubbery.

Salad: 

Heat 2 tablespoons 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 the 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.

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