Squid Salad

Name: Squid Salad
Ingredients: 3 fresh bay leaves; The whole peel and juice of 1 lemon; 1 1/2 pounds calamari bodies and tentacles, cleaned, bodies cut into 1/2-inch rings; 1 cup pitted, slivered green olives; 4 inner stalks celery, with leaves, sliced thin on the bias; 1 cup roasted red-bell-pepper strips; 1/2 teaspoon kosher salt; 1/4 teaspoon dried oregano; 1/4 teaspoon peperoncino flakes, or to taste; 3 tablespoons extra-virgin olive oil; 2 tablespoons chopped fresh Italian parsley

11 ingredients

8 steps

Ingredients

3 fresh bay leaves
The whole peel and juice of 1 lemon
1 1/2 pounds calamari bodies and tentacles, cleaned, bodies cut into 1/2-inch rings
1 cup pitted, slivered green olives
4 inner stalks celery, with leaves, sliced thin on the bias
1 cup roasted red-bell-pepper strips
1/2 teaspoon kosher salt
1/4 teaspoon dried oregano
1/4 teaspoon peperoncino flakes, or to taste
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh Italian parsley

Directions

1

Pour 2 inches of water into a large Dutch oven or pot and bring to a boil.
2

Add the bay leaves and lemon peel, and continue to boil for a few minutes, until they release their aromas.
3

Set a colander or steamer over (but not touching) the water.
4

Slip the calamari rings and tentacles into the colander or steamer, adjust the heat so the water is simmering, and cover.
5

Cook until the calamari is just cooked through and has gone from opaque to translucent, about 6 to 7 minutes.
6

Combine the olives, celery, roasted pepper, salt, oregano, peperoncino, and lemon juice in a large bowl.
7

When the calamari is done, add it to the bowl, drizzle with the olive oil, and toss.
8

Sprinkle in the parsley, toss again, and serve warm or at room temperature.