Southwestern Calamari Salad Recipes

CALAMARI SALAD

Steps:

• 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.

CALAMARI SALAD

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.

SOUTHWEST SALAD

Steps:

• Mix all salad ingredients together in large serving bowl.
• Mix all dressing ingredients together in a cup or small bowl.
• Toss with dressing or serve on the side.
• If preparing ahead of time, wait to add chips so they stay crisp.

SOUTHWESTERN CALAMARI AND CORN

Steps:

• Preheat a broiler or grill. Toss the squid with the chili powder and the juice of one lime. Grill or broil the squid until they look seared. Remove from the heat.
• Grill or broil the pepper slices, skin side facing the source of heat, until they are blackened. Place the pepper in a paper or plastic bag, close the bag and set aside for 10 minutes.
• Slice the squid into thin rings, keeping the tentacles whole. Place in a bowl. Rub the blackened skin off the pepper and dice the slices. Add to the squid.
• Bring a small saucepan of water to a boil, add the corn, cook for five minutes and drain well. Add the corn to the squid along with the jalapeno pepper, tomatoes, oil and remaining lime juice. Season to taste with salt, pepper and coriander. Transfer to a serving dish or to six individual plates and top with the tortilla chips.

SOUTHWESTERN CALAMARI SALAD

Steps:

• In a saucepan, bring 3 quarts of water to a boil. Add the calamari slices to the boiling water, and stir. Allow the calamari to cook for 1 minute over high heat. Remove immediately, drain, and chill in an ice-water bath.
• To Prepare The Southwestern Dressing: Heat the olive oil and minced garlic over a low flame in a large sauté pan. Cook the garlic slowly for 3 minutes, until it is golden brown; then cool the garlic. Add the jalapeño, sherry vinegar, lime juice, cumin, chili powder, paprika, hot pepper sauce, and salt and pepper.
• To Prepare The Salad: When the calamari is chilled, drain it well and transfer to large salad bowl. Combine the calamari, red pepper, onion, black beans, cilantro and dressing.