Chilled Calamari Salad With Lemon And Parsley Recipe

I finally nailed a Marinated Calamari Salad that’s bright, briny, and so light it makes heavy mains feel unnecessary.

But I’m obsessed with this chilled calamari salad. I love how the cleaned squid tubes and tentacles stay snappy, not rubbery, and the bright fresh lemon juice cuts through the brine.

I eat it when I want something light and loud at the same time. It’s the kind of Squid Salad I crave after a long day, simple but messy and honest.

I keep coming back to Calamari Salad Recipes that actually taste like the sea, not a restaurant stunt. No fluff.

Just saline pop, crunchy celery bits, sharp red onion, parsley, and a lemony smack that hits every time.

Ingredients

• Calamari rings bring tender seafood protein and chew.
• Olive oil adds silkiness and glossy coating.
• Lemon juice makes it bright and punchy.
• Lemon zest gives tiny, sharp citrus pops.
• Celery adds crunchy freshness, keeps salad light.
• Red onion brings sweet bite and color.
• Roasted red peppers add smoky sweet softness.
• Garlic gives savory depth, bold but welcome.
• Plus parsley adds herb brightness and green pop.
• Vinegar adds tang and balances richness.
• Basically capers add briny pops, little surprises.
• Red pepper flakes bring heat, use sparingly.
• Salt wakes everything up, you’ll taste as you go.
• Black pepper adds warm bite, freshly ground preferred.

Ingredient Quantities

• 1 lb (450 g) cleaned squid tubes and tentacles, sliced into 1/2 inch rings
• 3 tablespoons extra virgin olive oil
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• 1 teaspoon lemon zest
• 2 stalks celery, thinly sliced
• 1/2 small red onion, thinly sliced
• 1/2 cup roasted red peppers, chopped (jarred or homemade)
• 2 garlic cloves, minced
• 1/4 cup fresh flat leaf parsley, chopped
• 1 tablespoon red wine vinegar
• 1 tablespoon capers, drained (optional)
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt, about 1 teaspoon, or to taste
• Freshly ground black pepper, about 1/2 teaspoon, or to taste

How to Make this

1. Rinse and pat dry 1 lb cleaned squid tubes and tentacles, then slice into 1/2 inch rings; drying helps them sear evenly and not steam.

2. Bring a large pot of salted water to a rolling boil, then drop the squid in for 30 to 45 seconds until just opaque; immediately drain and plunge into an ice bath to stop cooking and keep them tender.

3. While squid chills, whisk together 3 tablespoons extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 tablespoon red wine vinegar, 2 minced garlic cloves, 1/2 teaspoon crushed red pepper flakes if using, and about 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper; taste and adjust acidity or salt.

4. Thinly slice 2 stalks celery and 1/2 small red onion, chop 1/2 cup roasted red peppers, drain and measure 1 tablespoon capers if using, and chop 1/4 cup flat leaf parsley; put all veg into a large mixing bowl.

5. Drain the cooled squid well and add it to the bowl with the veggies.

6. Pour the dressing over the squid mixture and toss gently to coat; let sit at room temperature for 10 to 15 minutes so flavors marry, then refrigerate for at least 30 minutes for best chill and flavor.

7. Before serving, taste and adjust seasoning with more salt, pepper or lemon juice if needed; the squid absorbs flavor when chilled so you might need a little extra brightening.

8. Serve cold or slightly chilled on a bed of greens or with crusty bread; garnish with a little extra parsley and a drizzle of olive oil if you want.

9. Tip: avoid overcooking squid or it gets rubbery; quick boil then ice bath is the easiest way to keep it tender.

Equipment Needed

1. Large stock pot for boiling the squid
2. Large bowl for ice bath to chill the squid quickly
3. Fine mesh colander or slotted spoon to drain the squid
4. Mixing bowl (large) to toss squid with veggies and dressing
5. Whisk or fork to combine the dressing
6. Chef’s knife and cutting board for slicing squid, celery, onion and herbs
7. Measuring spoons and a tablespoon measure for oil, vinegar and seasonings
8. Salad tongs or wooden spoon to gently toss and serve

FAQ

Chilled Calamari Salad With Lemon And Parsley Recipe Substitutions and Variations

• Squid (1 lb) → Shrimp or small scallops. Shrimp cook about the same time so use the same size pieces, scallops need a bit less time so watch them, they get rubbery if overcooked.
• Fresh lemon juice (3 tbsp) → Lime juice or white wine vinegar. Lime gives a brighter taste, vinegar is milder so use a little less at first and taste.
• Fresh flat leaf parsley (1/4 cup) → Cilantro or chopped basil. Cilantro gives a more Latin vibe, basil is sweeter and pairs well with the roasted peppers.
• Roasted red peppers (1/2 cup) → Sun dried tomatoes (reconstituted) or jarred pimentos. Sun dried will be chewier and more intense so chop fine, pimentos are milder and ready to eat.

Pro Tips

1. Dry the squid really well before boiling it. If it’s even a little wet it’ll steam instead of cook and you’ll end up with rubbery rings. Pat, press, and let it sit on paper towels for a few minutes.

2. Don’t skip the ice bath. A 30 to 45 second blanch, then straight into ice water, is the magic trick. It stops the carryover cooking fast so the texture stays springy, not chewy.

3. Let it sit with the dressing at least 30 minutes chilled. Squid soaks up flavors, so give it time to mellow and for the lemon and garlic to soften. Taste after chilling and add a touch more acid or salt if it tastes flat.

4. Balance the crunch and bite. If the celery or onion feel too sharp, rinse the sliced onion briefly in cold water or toss the celery in a splash of ice water for 5 minutes to tame them. It keeps the salad bright without overwhelming the delicate squid.

Chilled Calamari Salad With Lemon And Parsley Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I finally nailed a Marinated Calamari Salad that's bright, briny, and so light it makes heavy mains feel unnecessary.

Pin

Servings

4

servings

Calories

220

kcal

Equipment: 1. Large stock pot for boiling the squid
2. Large bowl for ice bath to chill the squid quickly
3. Fine mesh colander or slotted spoon to drain the squid
4. Mixing bowl (large) to toss squid with veggies and dressing
5. Whisk or fork to combine the dressing
6. Chef’s knife and cutting board for slicing squid, celery, onion and herbs
7. Measuring spoons and a tablespoon measure for oil, vinegar and seasonings
8. Salad tongs or wooden spoon to gently toss and serve

Ingredients

• 1 lb (450 g) cleaned squid tubes and tentacles, sliced into 1/2 inch rings

• 3 tablespoons extra virgin olive oil

• 3 tablespoons fresh lemon juice (about 1 large lemon)

• 1 teaspoon lemon zest

• 2 stalks celery, thinly sliced

• 1/2 small red onion, thinly sliced

• 1/2 cup roasted red peppers, chopped (jarred or homemade)

• 2 garlic cloves, minced

• 1/4 cup fresh flat leaf parsley, chopped

• 1 tablespoon red wine vinegar

• 1 tablespoon capers, drained (optional)

• 1/2 teaspoon crushed red pepper flakes (optional)

• Salt, about 1 teaspoon, or to taste

• Freshly ground black pepper, about 1/2 teaspoon, or to taste

Directions

• Rinse and pat dry 1 lb cleaned squid tubes and tentacles, then slice into 1/2 inch rings; drying helps them sear evenly and not steam.
• Bring a large pot of salted water to a rolling boil, then drop the squid in for 30 to 45 seconds until just opaque; immediately drain and plunge into an ice bath to stop cooking and keep them tender.
• While squid chills, whisk together 3 tablespoons extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 tablespoon red wine vinegar, 2 minced garlic cloves, 1/2 teaspoon crushed red pepper flakes if using, and about 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper; taste and adjust acidity or salt.
• Thinly slice 2 stalks celery and 1/2 small red onion, chop 1/2 cup roasted red peppers, drain and measure 1 tablespoon capers if using, and chop 1/4 cup flat leaf parsley; put all veg into a large mixing bowl.
• Drain the cooled squid well and add it to the bowl with the veggies.
• Pour the dressing over the squid mixture and toss gently to coat; let sit at room temperature for 10 to 15 minutes so flavors marry, then refrigerate for at least 30 minutes for best chill and flavor.
• Before serving, taste and adjust seasoning with more salt, pepper or lemon juice if needed; the squid absorbs flavor when chilled so you might need a little extra brightening.
• Serve cold or slightly chilled on a bed of greens or with crusty bread; garnish with a little extra parsley and a drizzle of olive oil if you want.
• Tip: avoid overcooking squid or it gets rubbery; quick boil then ice bath is the easiest way to keep it tender.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 206g
• Total number of serves: 4
• Calories: 220kcal
• Fat: 11.7g
• Saturated Fat: 1.5g
• Trans Fat: 0g
• Polyunsaturated: 0.9g
• Monounsaturated: 7.6g
• Cholesterol: 262mg
• Sodium: 717mg
• Potassium: 432mg
• Carbohydrates: 5.3g
• Fiber: 1.3g
• Sugar: 2.5g
• Protein: 18.5g
• Vitamin A: 745IU
• Vitamin C: 23.5mg
• Calcium: 60mg
• Iron: 1.25mg