Calamari Salad

This recipe for calamari salad is courtesy of Sal Scognamillo, the owner of Patsy's.

  • Servings: 4
Calamari Salad

Source: The Martha Stewart Show, December Holiday 2007


  • 2 pounds calamari, cleaned and cut crosswise into 1/2-inch rings
  • 1/3 cup olive oil
  • Juice of 2 lemons
  • 2 ribs celery, cut into 1/2-inch slices
  • 20 gaeta or Kalamata olives, pitted
  • 2 cloves garlic, finely chopped
  • 2 tablespoons fresh basil, finely chopped
  • Coarse salt and freshly ground black pepper


  1. Bring a large pot of water to a boil over high heat. Prepare an ice water-bath; set aside. Add calamari rings to boiling water and cook until tender, 20 to 25 minutes. Immediately transfer calamari to ice water bath; let cool 15 to 30 minutes. Drain calamari and set aside.

  2. In a large bowl, mix together olive oil, lemon juice, celery, olives, garlic, and basil. Add calamari and toss until well combined. Season with salt and pepper. Refrigerate at least 1 hour before serving. Serve chilled or at room temperature.


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