Chilled Calamari Salad

13 May

Today was weird.  I finished finals yesterday, so I had nothing to do all day until a meeting for an extracurricular activity at five o’clock.  I decided to make some homemade chicken stock and had the fridge cleaned out and dinner ready by one in the afternoon.  Which left me three and a half hours to watch The Office on Netflix.  Turns out, this salad is really, really fast and easy.  I loved how light and refreshing this was – a far cry from the heavily breaded calamari and marinara that is so typical of squid preparations.

Chilled Calamari Salad

16 oz. package frozen squid, bodies and tentacles, defrosted, bodies cut into 1/4″ rings

1/4 cup fresh tomato, diced

1/4 cup cucumber, diced

1/4 cup red onion, very thinly sliced

1/4 cup cilantro, roughly chopped

1 lemon, juice and zest

1 tbs. olive oil

1 tsp. crushed red pepper flakes

Kosher salt and freshly cracked black pepper

Bring a large pot of salted water to a boil.  Add squid and cook about one minute until tender.  Check for doneness starting almost immediately, because it will overcook very quickly.  Immediately drain and transfer to a bowl of ice water.  Let cool.

Meanwhile, combine all vegetables.  Whisk together lemon juice, lemon zest, olive oil, and crushed red pepper flakes.  Toss together vegetables, lemon mixture, and calamari.

Taste for salt and pepper and adjust as necessary.  Chill at least 1-2 hours in the refrigerator before serving to allow flavors to meld.

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