Calamari-Olive Salad
Serves: 2
Olin Prosacco
1 January 1970
Based on User reviews:
46
Spice
39
Sweetness
55
Sourness
44
mins
Prep time (avg)
6
Difficulty
Ingredients:
910 g
Squid (cleaned)1 cup
Celery (finely chopped)1 cup
Celery Leaves (chopped)1 tsp
Lemon Zest (grated)1 cup
Extra-Virgin Olive OilDirections:
1
Rinse squid under cold running water, then pat dry between paper towels
2
Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/8-inch-wide rings
3
Cook in a 4-quart pot of boiling salted water (1 tablespoon salt for 3 quarts water), uncovered, until just opaque, 30 to 40 seconds
4
Drain and immediately transfer to an ice bath to stop cooking
5
When squid is cool, drain and pat dry
6
Meanwhile, combine remaining ingredients and 1/4 teaspoon salt in a large bowl
7
Add squid and toss until combined well
8
Serve chilled or at room temperature
9
Rinse squid under cold running water, then pat dry between paper towels
10
Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/8-inch-wide rings
11
Cook in a 4-quart pot of boiling salted water (1 tablespoon salt for 3 quarts water), uncovered, until just opaque, 30 to 40 seconds
12
Drain and immediately transfer to an ice bath to stop cooking
13
When squid is cool, drain and pat dry
14
Meanwhile, combine remaining ingredients and 1/4 teaspoon salt in a large bowl
15
Add squid and toss until combined well
16
Serve chilled or at room temperature