Calamari Salad Recipe
Calamari Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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. Yield: 6 servings.
Originally published as Calamari Salad in Taste of Home Christmas Annual Annual 2018, p52

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  • 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
  1. Chop calamari tentacles; cut body into 1/2-in. rings.
  2. 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.
  3. In a serving bowl, toss celery, olives, lemon juice and calamari mixture. May be served warm, or refrigerated and served cold. Yield: 6 servings.
Originally published as Calamari Salad in Taste of Home Christmas Annual Annual 2018, p52

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