Marinated Calamari Salad With Ligurian Olives, Celery Leaves, And Chiles
Serves: 3
Iva Padberg
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
44
Sourness
44
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
910 g
Squid (cleaned small)2 tbsps
Pure Olive Oil2 cloves
Garlic (minced)1 cup
Extra-Virgin Olive Oil2 tbsps
Sherry Vinegar2 tbsps
Celery Leaves (roughly chopped)Directions:
1
Divide among plates and serve
2
Thinly slice the squid bodies and halve the tentacles
3
Combine the pure olive oil and garlic in a large skillet and cook, stirring, over medium-high heat until golden brown
4
Add the chile and squid and cook, stirring constantly, for 1 minute
5
Transfer the squid to a bowl and mix with the extra-virgin olive oil and vinegar
6
Season with salt and pepper
7
Marinate the squid in the refrigerator for at least 1 hour or up to 3 hours
8
Remove squid from the refrigerator 30 minutes before serving
9
Add celery leaves, parsley, and olives and mix to combine
10
Season with salt and pepper