May 4, 2010
INSALATA DI CALAMARI – SQUID SALAD
Here is another fresh and simple recipe that brings me back to Sicily. It’s a dish that my mother used to make for us quite often, especially in the summer time. If I close my eyes I can still smell the fresh fish from the local vendor where my mum still buys her fish every day with the breeze coming up the hill from the sea. It’s a perfect salad to serve as an appetizer during a party or to eat on its own for lunch or dinner. I love how it tastes and how beautifully the colors of the ingredients complement each other.
- 15 wild squid ( tubes and tentacles)
- 1 bay leaf
- 3 carrots peeled and chopped small
- 4 stalks of celery chopped small
- 2 green onions sliced small
- ¼ cup fresh Italian flat parsley chopped
- 2 juicy lemons
- olive oil
- Salt and pepper
Rinse the squid and place them in a pot with water, bay leaf and a few slices of lemon with its juice. Bring to a boil and cook for about 10 minutes. Remove from the heat, drain the water and set aside to cool down. In a large salad bowl add the carrots, celery and onions. Cut the squid in rings and put in the bowl with the tentacles and the rest of the ingredients. Add the olive oil, lemon juice, parsley, salt and pepper. Toss well and refrigerate for at least 30 minutes to let the salad marinate. You can serve it cold or at room temperature.