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Seafood Recipes

SALAD: Marinated Calamari Salad

1 lb. cleansed calamari, cut into rings and tentacles
1 cup white wine
1 cup water
1 cup celery (including leaves), chopped
1/2 bunch cilantro, chopped 3 bell peppers (any combination of green, red, or yellow peppers), chopped
1 cup cucumber, chopped
1 bunch green onions, chopped (include tops)
1/2 bunch parsley, chopped
1 cup jicama, chopped (if desired)
1 jalapeno chile, finely chopped

Juice of 1 lemon or 2 limes

Dressing
1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, pressed

Poach calamari in water and wine (or lemon juice just until flesh turns opaque, barely two minutes. Drain and cool, then combine with remaining ingredients. Toss gently with dressing. Chill, then serve on a bed of lettuce leaves.

Serves 4.
Sauvingnon Blanc.

Nutrition (per serving): Calories 434; Protein 21 g; Carbo. 23 g; Fat 29 g; Cholesterol 264 mg; Sodium 93 mg

California Seafood Council, PO Box 91540,		Santa Barbara, CA 93190 +1-805-569-8050