Chilled Calamari Salad with Lemon and Parsley

I had a busy night (as always), went to the gym, then had to bake a cake, and make dinner. When I made this salad. I wanted something quick, and fresh and good, oh and light so this is what I went with…

But first you must check out the cake I made while I ate the meal I am about to give you the recipe for…

Turned out pretty awesome…

OK now back to cooking!


1/4 cup red onion, minced
1/2 cup celery, chopped
1/2 cup roasted red peppers, chopped
1/4 cup fresh parsley, minced (no stems)
1 clove garlic, sliced
1 1/2 lemons
1 1/4 tsp red wine vinegar
salt and fresh pepper to taste
1 lb fresh squid, tube and tentacles cleaned

Rinse squid and slice tubes into 1/2 inch rings. Leave the tentacles whole and set aside. Prepare a bowl of water with ice.

In a medium bowl combine onion, garlic, celery, red peppers, parsley, lemon juice, vinegar, salt and fresh pepper.

Bring a medium pot filled with water and a pinch of salt to a boil. Add calamari all at once and cook until tender yet cooked, (I test it by tasting a ring) about 45 – 60 seconds. Quickly drain when cooked and add to the ice bath until cool, 4 – 5 minutes.
Perfect on a hot summer’s day…

Combine squid with the salad and toss well. Taste for salt and add additional seasoning and lemon juice if needed. Cover and refrigerate at least an hour.


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