For all these years, my grandmother has prepared this calamari salad recipe for our Christmas Eve meals.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
Ingredients
- 2 lemons, juiced
- 6 cloves garlic, peeled and minced
- 1 sprig fresh parsley, chopped
- salt and pepper to taste
- 3 pounds squid, cleaned and sliced into rounds
- 4 stalks celery, chopped
- 1 (2.25 ounce) can pitted black olives
Instructions
- Mix together lemon juice, garlic, and parsley in a medium bowl. Season with salt and pepper; set aside.
- Bring a medium pot of water to a boil. Stir in squid and cook until tender, about 3 minutes. Drain.
- Add boiled squid, celery, and olives to lemon juice mixture; stir to evenly combine. Cover and chill in the refrigerator until serving.
Nutrition Facts
| Calories | 119 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 265 mg |
| Dietary Fiber | 1 g |
| Protein | 18 g |
| Saturated Fat | 1 g |
| Sodium | 109 mg |
| Sugars | 0 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
I’m pretty sure this is how my Grandma made it also. Only difference is she added scungilli ( which is what I did). Delicious and just how I remembered it!
Great and simple. I used this as a starting point to recreate my deceased father in law’s recipe. This recipe as it is was great. Lots of flavor and easy to make. I really appreciate the author’s creation it was a fantastic recipe and gave me a good head start.
Came out great. I just add olive oil and vinegar which my husband said it needed. Calamari can out tender by just doing the 3 minutes.
intense. deliciously lemony. I added some sliced tomatoes and poured the mix over salad and boiled potatoes ??
This recipe is awesome as suggested! If you like salsa-like taste, add more freshly squeezed lemon juice and fresh dill (I like to add dill to anything I put parsley in), and marinate completed salad in the fridge overnight. It will taste even better the next day!
Great recipe! I stir fried the squid in a little olive oil for 30 seconds – very tender. Only change I made was I used kalamata olives and added a little finely chopped red onion. Put on a bed of lettuce and it was delicious.
This is a delicious salad. We took the advice of others and steamed the calamari. I think next time we make it, I may try to roast the calamari or grill it.
This was fine, but I was expecting it to be better. Felt like something was missing…
I love Calamari but was not impressed with this recipe.
Nice recipe and great as an appetizer. I added cut up shrimp to mine. I steamed the calamari about 7-9 mins. Steaming is a gentler way of cooking and it makes it harder to overcook, which you don’t want to do. Put some fresh bay leaves and the peel of 2 lemons in the water your steaming over. Cover and cook for several minutes, stirring often. Dress the calamari when it’s still hot then chill so flavors meld. Remove from fridge alittle before you eat it and re-toss in dressing.
Very good. I made this as one of the appetizers for Christmas Eve. A keeper.
this was good.but we were a little dissapointed.I didn’t have parsley,maybe that was the problem.I will try this again.
Yummy…Loved it!! I saut’eed the calamari in olive oil with the garlic. Then tossed with cayenne,red pepper flakes, fresh basil and the lemon in the pan while cooling.this recipe needs salt and peper. The celery and black olives were great,serve over some kind of green.Your guests
Fixed as discribed. This was just not good. Sorry.
I am not a big fan of squid but I thought this recipes was alright. However, my husband (a seafood fanatic) loves this recipe especially on top of a green salad.
This was excellent. I only made a couple of changes. I used 2 lbs of squid instead of 3. I added about a quarter of a red onion, chopped finely and I also added a small portion of shredded napa cabbage. I added the napa cabbage because that is what one of our local restaurants does with their calamari salad. I would highly recommend this recipe!
This was good, but the garlic was a little overpowering.
Healthy and delicious – thanks, Claire!