Calamari Salad

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I thought it would be nice to include a seafood salad. When I was in Tuscany in 2009 this salad was on a few menus and delicious each time it was served to us! Give this calamari salad a try!



  • 2 pounds squid cleaned
  • 1/5 cup dry white wine
  • 1 teaspoon sea salt
  • 1/2 – 3/4 teaspoon freshly ground pepper
  • 2 garlic cloves red hot red pepper flakes
  • 1 bay leaf
  • 4 sprigs fresh parsley
  • 1 clove garlic, finely minced
  • 3 tablespoons finely-chopped fresh parsley
  • 1 lemon, juice
  • 1 tablespoon red wine vinegar
  • 1/2 cup finely-chopped red onion
  • 1/2 cup olive oil


  1. Prepare squid by cutting the tube into strips about 1/2-inch wide and tentacles into bite-sized pieces. There should be about 3 1/2 cups.

  2. Put the squid into a saucepan or large sauté pan and add the wine, salt, pepper, garlic cloves, red pepper flakes, bay leaf and parsley sprigs and enough water to cover the squid. Bring to a boil and reduce heat, cover and let the squid cook about 1 minute or just until the squid gets firm.

  3. Mix vinaigrette ingredients in a bowl and toss the cooked squid with the vinaigrette. Serve warm or cold.

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