Fresh Calamari Salad


1 1/2 pounds squid, tubes and tentacles, cleaned and patted dry
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cumin, lightly toasted*
1/4 teaspoon red pepper flakes
3/4 cup finely chopped and seeded tomato**
1/4 cup finely chopped red onion
2 tablespoons capers, drained
1/4 cup chopped fresh cilantro leaves


Cut the bodies (tubes) in half lengthwise and then into 1/2-inch wide pieces. Cut the tentacles in half lengthwise. Set aside.

Using a 6-quart saucepan with a steamer insert and lid, bring 1/2 inch of water to a boil in a 6-quart saucepan over high heat. Decrease the heat to maintain a simmer.

Place the squid in a steamer insert and gently set over the simmering water. Cover and steam for 2 to 3 minutes. Remove the steamer basket from the pot and plunge the cooked squid into an  ice water bath to stop the cooking. Remove from the water and drain thoroughly. Set aside.

In a large mixing bowl whisk together lemon juice, olive oil, salt, black pepper, toasted cumin and red pepper flakes. Add the cooked squid, tomato, onion, capers and cilantro and toss until combined. Cover and refrigerate for 1 hour before serving.

Serve over bed of fresh greens with a wedge of lemon and a crusty baguette.

* To toast the cumin, heat a small skillet over medium high heat. Add the cumin and stir-shake the pan until the cumin is very fragrant. This takes only a few seconds. Toasting the cumin enhances its taste and depth of flavor.

** If available, use a basket of multicolored cherry tomatoes, cut in half for a festive looking salad.

YIELD: 4 servings

SOURCE: Adapted from recipe by Alton Brown

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