CALAMARI SALAD
Provided by Food Network
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Cut tubes of calamari into 1-inch rings and cut the tentacles in half. In a large pot bring water and 2 tablespoons of salt to a boil. Carefully place the calamari in the pot. Cook the calamari until tender, about 2 minutes. Be sure not to overcook.
- Strain the calamari and place in a mixing bowl. Add all of the ingredients and mix well. Add salt and pepper, to taste. Serve the calamari cold.
CALAMARI SALAD
Steps:
- To a large pot of boiling water, add lemon juice and salt. Add squid rings and cook for about 1 1/2 to 2 minutes. Drain.
- Combine onion, celery, garlic, parsley, olive oil, vinegar and herbs with cooked squid and serve at room temperature or cool.
NEAPOLITAN CALAMARI AND SHRIMP SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large pot, bring the chicken broth to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and place in a large bowl.
- Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Drizzle the fish, zucchini, eggplant, and tomatoes with olive oil and season with salt and pepper. Grill the calamari and shrimp, just until cooked through, about 1 to 2 minutes a side. Grill the zucchini and eggplant until tender, about 4 minutes a side. Grill the tomatoes just until grill marks appear, about 2 minutes.
- Add the orzo, cannellini beans, arugula, basil, and parsley to the bowl. Cut the calamari bodies into 1-inch rings. Cut the zucchini, eggplant, and tomatoes into roughly about 1-inch cubes. Add the vegetables and calamari to the bowl with the lemon juice, extra-virgin olive oil, salt and pepper. Toss to combine. Finally, add the shrimp on top of the salad. Gently spoon the salad into a serving bowl and serve.
CALAMARI AND SHRIMP SALAD
This is an easy and delicious Italian seafood salad. Be sure to make a large batch, as it goes vey quickly!
Provided by Monica Pileggi
Categories European
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Boil the Calamari for no more than 30 seconds. Remove from water and place in a bath of cold water to stop the cooking. Do the same for the shrimp. (Or purchase frozen cooked shrimp -defrost in the refrigerator).
- Place the seafood into a colandar in a bowl to drain, cover with wrap and place in the refrigerator until chilled and well drained.
- Pat dry the seafood to make sure all excess water is removed. In a serving bowl, add the seafood, sliced onions, and celery. Squeeze the juice of the lemons over the salad. Add olive oil to coat along with some salt. Mix well.
- Refrigerate, covered, for a few hours to marinate. (I actually make this the night before, which helps to marinate the seafood).
Nutrition Facts : Calories 85.8, Fat 1.3, SaturatedFat 0.3, Cholesterol 130.4, Sodium 98.4, Carbohydrate 4.6, Fiber 1.4, Sugar 0.3, Protein 14.9
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