Zuppa Toscana - Tuscan Soup: Recipes from Italy's Tuscany central region!

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Calamari Salad

Makes: 4 servings


  • 2 lb squid cleaned
  • ¼ cup dry white wine
  • salt to taste
  • freshly-ground black pepper to taste
  • 2 garlic cloves peeled, whole
  • ¼ tsp dried hot red pepper flakes
  • 1 bay leaf
  • 4 sprigs fresh parsley
  • 2 tsp finely-minced garlic
  • 3 Tbsp finely-chopped fresh parsley
  • 2 Tbsp lemon juice
  • 1 Tbsp red wine vinegar
  • ½ cup finely-chopped red onion
  • ½ cup olive oil
  1. 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.
  2. 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 1 minute or just until the squid gets firm.
  3. Mix vinaigrette ingredients in a bowl and toss the cooked squid with the vinaigrette. Serve warm or cold.

Buon appetito!

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