Recipe courtesy of Gerry Hayden

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

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  • Level: Intermediate
  • Total: 31 min
  • Prep: 25 min
  • Inactive: 1 min
  • Cook: 5 min
  • Yield: 4 servings
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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


  1. Thinly slice the squid bodies and halve the tentacles.
  2. 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.
  3. 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.
  4. 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.