Calamari Tomato And Caper Salad Recipes

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CALAMARI, TOMATO AND CAPER SALAD



Calamari, Tomato and Caper Salad image

This is easy to make and will certainly impress whoever you serve it to because of its beautiful mix of colors and shapes. It also is very fast to put together. Adapted from Giada di Laurentis of the Food Network.

Provided by threeovens

Categories     Squid

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons extra virgin olive oil
3 garlic cloves, minced
5 roma tomatoes, chopped
1/2 teaspoon crushed red pepper flakes
kosher salt & freshly ground black pepper
1 lb calamari, cleaned and sliced into 1/4 to 1/2-inch slices
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons capers, rinsed and drained
1 lemon, zested
kosher salt & freshly ground black pepper
2 tablespoons fresh parsley, chopped

Steps:

  • In a large skillet, heat oil over medium high heat and cook the garlic until fragrant, about 30 seconds; add tomatoes and red pepper flakes and cook about 2 minutes.
  • Season calamari rings with salt and pepper, then add to the skillet; saute, stirring, until cooked through, about 2 or 3 minutes.
  • Transfer to a colander to drain a bit.
  • Place the lemon juice, olive oil, capers, and lemon zest into a clean glass jar with a lid; shake to combine, taste, and season with salt and pepper.
  • Transfer the salad to a serving bowl, pour dressing over top and gently toss to coat with dressing.
  • Garnish with fresh parsley.

CALAMARI WITH TOMATO, CAPER BERRIES AND BASIL



Calamari With Tomato, Caper Berries and Basil image

I cannot remember from where I copied the recipe. I have not made it but did remember it was tremendous and that's why I had to have the recipe.

Provided by ksenko

Categories     < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 15

1/4 cup extra virgin olive oil
4 garlic cloves, minced
1 garlic clove, whole
2 shallots, minced
1 (28 ounce) can plum tomatoes, undrained, crushed with spoon
1 cup dry white wine
1/2 cup water
1 small dried red chili, crumbled
8 fresh basil leaves
2 slices orange zest
coarse salt
1 1/2 lbs calamari, small, rinsed and drained
1/2 cup caper berries, large
6 slices bread, rustic, crusty
pepper

Steps:

  • Heat 1 T evoo, add minced garlic and shallots; Cook until soft. Stir in tomatoes, wine, water, chile, basil, orange zests, and 2 teaspoons salt. Bring to a boil then reduce heat and simmer gently until slightly thickened, about 15-20 minutes.
  • Use a kitchen mallet to pound both sides of calamari bodies to tenderize. Cut crosswise into rings. Add calamari and caper berries to sauce. Cook until calamari are opaque, about 2-3 minutes. Remove from heat.
  • Heat remaining 3 T evoo in a different skillet. Rub bread with garlic clove. Add clove to oil and cook 2 minutes. Add bread and fry, flipping once. Put bread in bowl, top with calamari sauce. season with pepper and basil.

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