0.0 – 0 reviews • Salad Recipes
| Level: |
Intermediate |
| Total: |
1 hr 30 min |
| Prep: |
20 min |
| Inactive: |
1 hr |
| Cook: |
10 min |
| Yield: |
6 servings |
| Level: |
Intermediate |
| Total: |
1 hr 30 min |
| Prep: |
20 min |
| Inactive: |
1 hr |
| Cook: |
10 min |
| Yield: |
6 servings |
Ingredients
- 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
- Salt
- Freshly ground pepper
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
518 |
| Total Fat |
23 g |
| Saturated Fat |
4 g |
| Carbohydrates |
14 g |
| Dietary Fiber |
0 g |
| Sugar |
0 g |
| Protein |
59 g |
| Cholesterol |
881 mg |
| Sodium |
980 mg |
| Serving Size |
1 of 6 servings |
| Calories |
518 |
| Total Fat |
23 g |
| Saturated Fat |
4 g |
| Carbohydrates |
14 g |
| Dietary Fiber |
0 g |
| Sugar |
0 g |
| Protein |
59 g |
| Cholesterol |
881 mg |
| Sodium |
980 mg |