Calamari Salad

Recipe Ingredients

2 lbs	908g / 32oz	Squid - cleaned
1/4 cup	59ml	Dry white wine
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Garlic cloves - peeled, whole
1/4 teaspoon	1.3ml	Dried hot red pepper flakes
1		Bay leaf
4 sections		Fresh parsley
		Vinaigrette Dressing
2 teaspoons	10ml	Finely-minced garlic
3 tablespoons	45ml	Finely-chopped fresh parsley
2 tablespoons	30ml	Lemon juice
1 tablespoon	15ml	Red wine vinegar
1/2 cup	31g / 1.1oz	Finely-chopped red onion
1/2 cup	118ml	Olive oil

Recipe Instructions

Prepare squid by cutting the tube into strips about 1/2-inch wide and tentacles into bite-sized pieces. There should be about 3 1/2 cups.

Put the squid into a saucepan or small kettle and add the wine, salt, pepper, garlic cloves, red pepper flakes, bay leaf and parsley sprigs and enough water to cover the squid. Bring to a boil and reduce heat, cover and let the squid cook about 45 seconds or just until the squid gets firm.

Mix vinaigrette ingredients in a bowl and toss the cooked squid with the vinaigrette. Serve warm or cold.

This recipe yields 4 servings.

Source:
New York Seafood Council at http://www.nyseafood.org

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