* Exported from MasterCook *
Calamari Salad
Recipe By : Biba Caggiano; formatted by Patti Burgess
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Christmas
Seafood
Amount Measure Ingredient -- Preparation Method
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2 pounds squid, cleaned
salt and pepper
2 cloves garlic
10-15 basil leaves -- finely shredded
1/3 cup extra virgin olive oil
juice of one lemon
To clean the squid, hold it in one hand and gently pull away the tentacles. Cut the head off just below the eyes and discard it. Remove the little beak just inside the tentacles. Remove the squid bone from the body. Clean the inside of the squid body under cold running water, pulling out any matter still inside. Wash and peel away the grayish skin from the body and tentacles and discard.
Cut the body into 1" wide rings and the tentacles into 1" pieces.
Bring a medium size saucepan of water to a boil over medium heat and add the squid and tentacles. Cook less than 1 minute. Drain and rinse the squid under cold running water, pat dry and place in a large salad bowl. Cover bowl with plastic wrap and refrigerate until ready to use. (can be done several hours ahead of time, up to this point.)
Remove the squid from the refrigerator and leave at room temp for half an hour. Season the squid with salt and pepper, and dress with the garlic, basil, oil, and lemon juice. Toss well and serve.
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NOTES : I combine 2 recipes for my salad; I add minced celery and 1/2 small minced onion to mine.
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