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Calamari Salad

This is one of the seven fish dishes we serve at Christmas time. It is easy to make and quite delicious! I enjoy it served both warm and cold. Either way, it has become one of our traditional dishes each year. The recipe has been passed down to me through my grandparents, who were excellent cooks. —Paul Rinaldi, Easton, Pennsylvania
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

Ingredients

  • 2-1/2 pounds cleaned fresh or frozen calamari (squid), thawed
  • 1/2 cup olive oil
  • 3 anchovy fillets, minced, optional
  • 2 teaspoons minced fresh Italian parsley
  • 1 garlic clove, minced
  • 1/2 cup dry white wine or dry vermouth
  • 1 can (8 ounces) mushroom stems and pieces, drained, optional
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped celery
  • 1/2 cup pitted Italian olives, sliced
  • 3 tablespoons lemon juice

Directions

  • Chop calamari tentacles; cut body into 1/2-in. rings.
  • In a large saucepan, heat oil over medium heat. Add anchovies if desired; stir in parsley and garlic. Cook 1 minute. Add wine; stir in mushrooms, if desired, and seasonings. Add calamari; bring to a boil. Reduce heat; simmer, covered, until calamari is tender, 2-3 minutes. Remove pan from heat; cool slightly.
  • In a serving bowl, toss celery, olives, lemon juice and calamari mixture. May be served warm, or refrigerated and served cold.

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Reviews

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Average Rating:
  • Donna
    Oct 16, 2020

    I made this exactly to recipe. I found it bland and virtually tasteless.. I ended up draining all the "juice" and topping an Italian salad with it and tossing everything in a homemade red wine vinaigrette dressing. Disappointed. :(

  • momofajj
    Sep 16, 2020

    Rather than doing the salad, I served this over spaghetti, without the celery and olives - although olives would have been tasty.