Squid Salad with Lemon and Virgin Oil (Insalata di Calamare)

Italian

Type of Dish Salad

Ingredients

  • 450 g (1 lb) squid rings (raw)
  • 120 g (¼ lb) peeled cooked prawns
  • 90 g (3 ounces) mussels (no shell/steamed)
  • 1 red bell pepper (sliced)
  • 1 yellow bell pepper (sliced)
  • 1 green bell pepper (sliced)
  • 1 red onion (sliced)
  • 1/2 fresh fennel (sliced)
  • 1 celery heart (sliced)
  • 8 small button mushrooms (Halved)
  • 8 artichoke hearts preserved in Oil (halved)
  • 8 black olives
  • 8 green olives
  • 1 Bay Leaf
  • 5 g (1 Tsp) coriander seeds
  • 15 g (1 Tbsp) fresh parsley (chopped)
  • 1 lemon (juiced)
  • 1 clove garlic (crushed)
  • 60 ml (4 Tbsp) extra virgin olive oil
  • to taste salt
  • to taste black pepper
  • 1 glass white wine

Preparation

  1. Cook the mushrooms in a covered pot with the wine, bay leaf, coriander and a little salt and pepper.
  2. To cook the squid bring up to a simmer starting from cold salted water, just as the water begins to simmer it will be done. Strain and leave to cool (spread out on a large tray, drizzle with a little olive oil).
  3. When the squid has cooled to room temperature, mix with all the remaining ingredients and serve.
  4. This salad, if refrigerated should keep for 2 to 3 days. Goes well as an appetizer or part of a buffet. Try it with focaccia bread and your favorite dry white wine.

Further Information

Yield 4

Preparation Time is approxmiately 1 hour.

Cooking Time is approxmiately 20 minutes.

Rating:
85
4 votes
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