Calamari Salad

    1 hour 40 mins

    Squid simmered in wine and tossed with a tangy vinaigrette. Makes a perfect starter. Don't forget to serve with ciabatta or a crusty baguette and extra-virgin olive oil for dipping.

    12 people made this

    Serves: 6 

    • 1 onion, chopped
    • 1 clove crushed garlic
    • 1 g salt
    • 235 ml white wine
    • 120 ml water
    • 910 g squid
    • 20 g minced shallots
    • 2 cloves crushed garlic
    • 120 ml extra virgin olive oil
    • 4 g lemon zest
    • 120 ml fresh lemon juice
    • salt and pepper to taste

    Prep:30min  ›  Cook:1hr10min  ›  Ready in:1hr40min 

    1. To prepare squid pull off the tentacles and head. Reach into the body and pull out the hard quill and discard. Peel coloured skin off from the body. Rinse body under cold water and cut into rings. Cut the tentacles from the head and discard the head.
    2. Place the onion, garlic, wine and water in a medium saucepan. Bring liquid to a boil. Add the prepared squid (rings and tentacles). Turn heat down to low. Cover and simmer for 1 hour.
    3. While squid is cooking, prepare the dressing. In a medium bowl, whisk together the shallots, 2 extra garlic cloves, olive oil, lemon zest, lemon juice, salt and pepper.
    4. Drain the cooked squid and let cool slightly. Add the squid to the dressing and toss to coat. Cover and let marinate for at least 15 minutes before serving.

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    Reviews in English (6)


    I found this to be quite good without the 1/2 cup of olive oil or pasta. A great diet snack any time of the day with lots of chpped celery, green and red peppers, and red onions.  -  31 Dec 2004  (Review from Allrecipes US | Canada)


    Really good recipe followed it to the letter and it turned out great. My only suggestion would be if possible stir the dressing through and allow to stand until the dish is cold so that it marinates properly. Will cook it again for sure.  -  06 Oct 2007  (Review from Allrecipes US | Canada)


    Made this as part of a Halloween dinner using whole little squids (firefly variety) and adding mesclun to the toss. It wasn't quite as good as I thought it would be. Will try again closer to the actual recipe.  -  01 Nov 2004  (Review from Allrecipes US | Canada)