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Prep Time: 25 minutes
Cook Time: 3 minutes
Resting Time: 2 hours
Total Time: 2 hours 28 minutes
Salad
Italian
Servings: 6

Equipment

  • large pot
  • large bowl

Ingredients

  • 1 lb. calamari, preferably smaller
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 1 cup celery, chopped
  • ½ cup green olives, sliced
  • ¼ cup red onion, diced
  • 1 garlic clove, grated
  • ¼ cup Italian parsley, chopped
  • 4 Tbsp. lemon juice
  • ½ cup olive oil
  • salt, to taste
  • black pepper, to taste

Instructions 

  • Clean and rinse calamari, then cut into rings. Cut any large tentacle pieces in half.
  • Place calamari in bowl and cover with water. Add baking soda and salt. Let the calamari soak for 15 minutes.
  • In a bowl, combine celery, olives, red onion, garlic, and parsley with lemon juice and olive oil.
  • Bring a pot of water to boil and fill a bowl with ice water.
  • Drain and rinse the calamari, then add to boiling water for 2 minutes (3 for larger squid tubes) or until cooked through.
  • Remove the cooked calamari from the pot and place them in an ice water bath until they are cooled.
  • Add the calamari rings to bowl of vegetables, mix well, and salt and pepper to taste.
  • Cover the bowl and let it rest in the refrigerator to let the flavors combine. Before serving, add additional olive oil, lemon, or salt to taste.