Calamares A La Vinagreta Calamari In Vinaigrette Recipes

CALAMARES A LA VINAGRETA (CALAMARI IN VINAIGRETTE)

Steps:

• Finely dice onion, tomato and peppers.
• Make the vinaigrette: Whisk olive oil, vinegar, salt and pepper until combined.
• Toss all ingredients in a bowl and chill for an hour before serving.
• For a prettier salad, arrange lettuce leaves on a serving platter, top with salad and garnish with parsley sprigs and lemon wedges.
• Note: You may substitute any seafood for the calamari--octopus sliced on the diagonal are really good, shrimp, scallops, mussels, or even a mixture of seafood.

CALAMARI SALAD

Steps:

• Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.
• Cook squid in a 5- to 6-quart pot of boiling salted water , uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.
• Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.
• Meanwhile, combine squid, olives, tomatoes, celery, and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.

CALAMARES A LA PLANCHA

Steps:

• Clean the squid, removing the outer purplish skin by rubbing under cold water. Reserve tentacles.
• Combine 3 tablespoons oil, the parsley and garlic with salt and pepper to taste in a bowl.
• Heat remaining 3 tablespoons oil over high heat in frying pan. Cook squid in batches, 2-3 minutes each, then cook tentacles, about 1 minute.
• Serve squid very hot, drizzled with the parsley-garlic mixture.