Calamari Salad
To serve this salad as appetizer, finely chop calamari for the salad. Serve in Asian-style spoons and top with grilled shrimp garnished with crumbled pancetta and a drizzle of smoked paprika aioli.
Yield: 4 servings.
Ingredients
- 4 small calamari
- 2 tbsp. extra virgin olive oil
- Squeeze of fresh lemon juice
- 1 small fresh chile pepper, chopped
- Sea salt and freshly cracked black pepper, to taste
- 1 tsp. dried Greek oregano
- 1 garlic clove, chopped
- ¼ cup Kalamata olives
- 1 tbsp. capers
- ¼ cup chopped fresh flat leaf Italian parsley leaves
- 2 tbsp. red wine vinegar
- 2 tbsp. white wine vinegar
- 3 tbsp. extra virgin olive oil, or to taste
- Vegetable oil, for grilling
Method
- Clean calamari by removing head from body and cutting the tentacles above the eyes.
- Remove the soft bone from body and rinse thoroughly.
- Peel skin from the side flaps of squid and trim.
- Meanwhile, preheat grill on high. Brush clean and oil well to prevent sticking.
- Toss calamari with 2 tbsp. olive oil, squeeze of fresh lemon juice, oregano, garlic and chile. Season with salt and pepper. Grill for 2 to 3 minutes on each side, or until tender. Do not overcook.
- Chop calamari.
- Combine olives, capers, parsley, red wine vinegar, white wine vinegar and olive oil. Toss with calamari. Taste for seasoning.
Smoked Paprika Aioli
Ingredients
- 1 cup good quality real mayonnaise
- 1 tsp. smoked paprika
- 1 tbsp. lemon juice
- 2 tsp. extra virgin olive oil
- Coarse salt and freshly cracked black pepper, to taste
- 1 tsp. Dijon mustard
- Pinch of cayenne, to taste (optional)
Method
- Add all ingredients to a bowl. Whisk to combine. Makes about 1 cup.