- 5 pounds calamari tubes and tentacles, cleaned
- 3 large garlic cloves
- 4 tablespoons red wine vinegar
- 1/4 cup lemon juice
- 1/2 cup extra-virgin olive oil
- 1 tablespoon capers
- Freshly ground pepper
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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Cafe Fina
Recipe courtesy of Robin Miller
Recipe courtesy of Bobby Flay