Calamari Salad
  Calamari Rings & Tentacles
2 lb Blue Sea® Calamari Rings & Tentacles mix
2 tblsp fresh lemon juice
1 tblsp red-wine vinegar
1/3 cup extra-virgin olive oil
1 large garlic clove, minced
1/2 tsp salt
1/4 tsp black pepper
1 small red onion, halved lengthwise, then thinly chopped cross wise
1/3 cup pitted kalamata olives, halved lenghtwise
2 cups cherry or grape tomatoes (3/4 lb), halved or quartered if large
2 celery ribs cut into 1/4-inch-thick slices
1 cup loosely packed fresh flat-leaf parsley leaves


  • Rinse the Blue Sea® Calamari Rings & Tentacles under cold running water and drain in a colander.

  • Whisk together lemon juice, vinegar, oil, garlic, salt and pepper in a small bowl.

  • Stir in onion and let stand for 5 minutes.

  • Combine calamari, olives, tomatoes, celery and parsley in a large bowl.

  • Toss with dressing and season with salt and pepper.

  • Let stand at least for 15 minutes to allow flavors to develop.

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