
Grammy’s Calamari Salad: A Delicious and Easy Recipe
Calamari salad, a delightful dish that evokes memories of seaside restaurants and summer gatherings, is surprisingly easy to make at home. This recipe, inspired by my own Grammy’s cherished version, delivers tender calamari, vibrant vegetables, and a zesty dressing that will tantalize your taste buds. Whether you’re looking for a light lunch, an impressive appetizer, or a refreshing side dish, this calamari salad is a guaranteed crowd-pleaser.
**Why This Recipe Works**
* **Tender Calamari:** The key to a great calamari salad is perfectly cooked calamari. Overcooking results in rubbery, unpleasant rings. This recipe uses a quick blanching method to ensure the calamari remains tender and succulent.
* **Fresh, Vibrant Flavors:** A medley of fresh vegetables, such as celery, red onion, bell peppers, and parsley, provides a delightful crunch and a burst of flavor that complements the delicate calamari.
* **Zesty and Balanced Dressing:** The dressing is a crucial element that ties the salad together. A combination of lemon juice, olive oil, garlic, oregano, and a touch of red pepper flakes creates a bright, tangy, and slightly spicy flavor profile.
* **Easy to Customize:** This recipe is incredibly versatile. You can easily adapt it to your preferences by adding different vegetables, herbs, or spices. Feel free to experiment and create your own signature calamari salad.
**Ingredients**
* 1 pound calamari tubes and tentacles, cleaned
* 1/2 cup all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 cup olive oil, extra virgin
* 1/2 red onion, thinly sliced
* 1 stalk celery, thinly sliced
* 1/2 red bell pepper, thinly sliced
* 1/4 cup fresh parsley, chopped
* **For the Dressing:**
* 1/4 cup olive oil, extra virgin
* 1/4 cup lemon juice, freshly squeezed
* 2 cloves garlic, minced
* 1 teaspoon dried oregano
* 1/4 teaspoon red pepper flakes (optional)
* Salt and freshly ground black pepper to taste
**Equipment**
* Large pot
* Slotted spoon
* Large bowl
* Whisk
* Cutting board
* Knife
**Instructions**
**Step 1: Prepare the Calamari**
1. **Clean the calamari:** If you bought whole calamari, you’ll need to clean it. Remove the head and tentacles from the tube. Gently pull out the quill (a clear, plastic-like cartilage). Remove the skin (optional, but it can make the calamari more tender). Rinse the tubes and tentacles thoroughly.
2. **Slice the tubes:** Cut the calamari tubes into rings about 1/4 inch thick. Leave the tentacles whole.
3. **Blanch the calamari:** Bring a large pot of salted water to a rolling boil. Gently add the calamari rings and tentacles to the boiling water. Blanch for 1-2 minutes, or until the calamari turns opaque and curls slightly. Do not overcook!
4. **Drain the calamari:** Immediately drain the calamari in a colander and rinse with cold water to stop the cooking process. This helps to keep it tender.
5. **Pat dry:** Gently pat the calamari dry with paper towels. This will help it to brown slightly when sautéed. If you wish to coat the calamari, proceed to the next step.
6. **Coat the calamari (Optional, for a slightly crispy texture):** In a medium bowl, whisk together the flour, salt, and pepper. Dredge the blanched calamari in the flour mixture, shaking off any excess. This step provides a light, crispy coating when the calamari is sautéed. If you prefer a purely tender calamari salad, skip this step.
**Step 2: Sauté the Calamari**
1. **Heat the olive oil:** In a large skillet or frying pan, heat 1/4 cup of extra virgin olive oil over medium heat.
2. **Sauté the calamari:** If coated, add the dredged calamari to the hot oil in a single layer. Work in batches if necessary to avoid overcrowding the pan. Sauté for 2-3 minutes per side, or until lightly golden brown and cooked through. Be careful not to overcook the calamari, as it will become tough. If not coated, simply sauté the blanched calamari for a minute or two until heated through, avoiding browning.
3. **Remove from heat:** Remove the sautéed calamari from the skillet and set aside to cool slightly.
**Step 3: Prepare the Vegetables**
1. **Slice the red onion:** Thinly slice the red onion. Soaking the sliced red onion in cold water for 10-15 minutes can help to mellow its strong flavor.
2. **Slice the celery:** Thinly slice the celery stalk.
3. **Slice the bell pepper:** Thinly slice the red bell pepper.
4. **Chop the parsley:** Finely chop the fresh parsley.
**Step 4: Make the Dressing**
1. **Combine the ingredients:** In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, and red pepper flakes (if using).
2. **Season to taste:** Season the dressing with salt and freshly ground black pepper to taste. Adjust the amount of lemon juice or red pepper flakes to your preference.
**Step 5: Assemble the Salad**
1. **Combine the ingredients:** In a large bowl, combine the cooled sautéed calamari, sliced red onion, sliced celery, sliced bell pepper, and chopped parsley.
2. **Pour the dressing:** Pour the dressing over the salad and toss gently to combine. Make sure all the ingredients are evenly coated with the dressing.
3. **Chill (Optional):** For best flavor, cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. However, it can be served immediately.
**Step 6: Serve**
1. **Serve chilled:** Serve the calamari salad chilled or at room temperature.
2. **Garnish (Optional):** Garnish with a few extra sprigs of fresh parsley or a lemon wedge.
**Tips for Success**
* **Buy Fresh Calamari:** Look for calamari that is firm, white, and has a mild, fresh scent. Avoid calamari that smells fishy or has a slimy texture.
* **Don’t Overcook the Calamari:** This is the most important tip! Overcooked calamari is tough and rubbery. Blanching for just 1-2 minutes and sautéing briefly will ensure it stays tender.
* **Use High-Quality Olive Oil:** The olive oil is a key ingredient in both the salad and the dressing. Use a good-quality extra virgin olive oil for the best flavor.
* **Adjust the Seasoning:** Taste the salad and dressing and adjust the seasoning to your preference. You may need to add more salt, pepper, lemon juice, or red pepper flakes.
* **Chill Before Serving:** Chilling the salad allows the flavors to meld together and enhances the overall taste.
* **Customize the Ingredients:** Feel free to add other vegetables to the salad, such as cucumbers, tomatoes, or olives. You can also experiment with different herbs, such as dill or basil.
* **Make it Spicy:** If you like a spicier salad, add more red pepper flakes to the dressing or use a spicier type of pepper.
**Variations**
* **Mediterranean Calamari Salad:** Add Kalamata olives, feta cheese, and cucumbers to the salad.
* **Asian-Inspired Calamari Salad:** Use rice vinegar instead of lemon juice in the dressing and add shredded carrots, bean sprouts, and sesame oil.
* **Grilled Calamari Salad:** Grill the calamari instead of sautéing it for a smoky flavor.
* **Spicy Calamari Salad:** Add chopped jalapeños or a dash of hot sauce to the dressing.
* **Calamari and Shrimp Salad:** Combine calamari with cooked shrimp for a seafood medley.
**Serving Suggestions**
* **Appetizer:** Serve as an appetizer with crusty bread or crackers.
* **Light Lunch:** Enjoy as a light and refreshing lunch on a warm day.
* **Side Dish:** Serve as a side dish with grilled fish, chicken, or steak.
* **Party Dish:** Perfect for potlucks, barbecues, and other gatherings.
* **Salad Topping:** Add a scoop of calamari salad on top of mixed greens for a complete meal.
**Storage**
* **Refrigerate:** Store leftover calamari salad in an airtight container in the refrigerator for up to 2 days.
* **Freezing is not recommended:** Freezing calamari salad is not recommended, as the texture of the calamari and vegetables will change.
**Nutritional Information (approximate, per serving)**
* Calories: 300-400
* Protein: 25-30g
* Fat: 20-25g
* Carbohydrates: 10-15g
(Note: Nutritional information can vary based on specific ingredients and portion sizes.)
**Grammy’s Legacy**
This calamari salad recipe is more than just a dish; it’s a connection to my Grammy and her love for delicious, simple food. Every time I make it, I’m reminded of her warm kitchen, her infectious laughter, and the joy she found in sharing her creations with family and friends. I hope you enjoy this recipe as much as we do, and that it brings a little bit of Grammy’s sunshine into your kitchen.
**Enjoy!**