Marinated Calamari Salad with Ligurian Olives, Celery Leaves, and Chiles

Total Time:
31 min
Prep:
25 min
Inactive:
1 min
Cook:
5 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 2 pounds cleaned small squid
  • 2 tablespoons pure olive oil
  • 2 cloves garlic, minced
  • 2 serrano chiles, seeded and minced
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons roughly chopped celery leaves
  • 2 tablespoons roughly chopped fresh flat-parsley leaves
  • 12 oil-cured Ligurian olives, pitted and halved
Directions
  • Thinly slice the squid bodies and halve the tentacles.

  • Combine the pure olive oil and garlic in a large skillet and cook, stirring, over medium-high heat until golden brown. Add the chile and squid and cook, stirring constantly, for 1 minute.

  • Transfer the squid to a bowl and mix with the extra-virgin olive oil and vinegar. Season with salt and pepper. Marinate the squid in the refrigerator for at least 1 hour or up to 3 hours.

  • Remove squid from the refrigerator 30 minutes before serving. Add celery leaves, parsley, and olives and mix to combine. Season with salt and pepper. Divide among plates and serve.


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