Italian Calamari Salad

• Gluten free
• Paleo

• Seafood

  • 1 lb Calamari

• Produce

  • 1 Bay leaf
  • 1 1/2 Celery stalk
  • 1/4 cup Flat-leaf parsley
  • 1 1/2 Lemon
  • 2 Scallion

• Condiments

  • 1 cup Kalamata olives

• Baking & Spices

  • 2 tbsp Kosher salt
  • 8 Peppercorns
  • 1 Red pepper, Large fire-roasted
  • 1 Salt & pepper

• Oils & Vinegars

  • 6 tbsp Olive oil
  • 4 tbsp Red wine vinegar

Found on food52.com

Description

Ingredients

• 1 pound calamari, cleaned
• 1 Bay Leaf
• 8 peppercorns
• 2 tablespoons Kosher Salt
• 1/2 lemon
• 1 Lemon
• 6 tablespoons olive oil
• 4 tablespoons Red Wine Vinegar
• salt & pepper to taste
• 1 1/2 Celery Stalk, thinly sliced
• 1 Large fire-roasted red pepper, sliced into matchsticks
• 1 cup Kalamata Olives, halved
• 1/4 cup flat leaf parsley
• 2 scallion, sliced thin on diagonal

Directions

• The cooking of the calamari is the most important part of this dish. You must cook it for no more then 2-3 minutes. Just til its done, a little curled and white. Bring medium pot of water to a boil and squeeze in lemon. Throw lemon into water along with the rest of the ingredients. Add the calamari and boil til just tender. About 2 minutes. When the calamari is done, remove with a slotted spoon to a large (preferably) glass bowl and immediately squeeze lemon over the hot squid rings.
• Now add the rest of your salad ingredients. Do this quickly so the calamari has a chance to really absorb the flavor of each ingredient. Stir well after each addition.
• Cover bowl and refrigerate until ready to serve. Variations: capers, yellow pepper, garlic, red pepper flakes