Sautéed hot and roasted peppers add zing to this warm calamari salad topped with fried capers.
- 1 pound squid bodies, sliced thinly into rounds
- 3 cloves garlic
- 1- 2 tablespoon capers
- 3 anchovies, mashed with a fork
- 1 celery stalk with leaves, stalk sliced, leaves minced
- 2 ounces red onion, sliced
- 1-2 Italian long hot peppers, seeded and sliced
- 3 ounces roasted peppers, diced
- 1/4 cup lemon juice
- 1/2 teaspoon lemon zest, grated
- 1 tablespoon flat leaf parsley, chopped
- kosher salt
- freshly ground black pepper
- extra-virgin olive oil
- 1/4 teaspoon red pepper flakes
- Lettuce leaves (optional)
- In a medium saucepan, bring 1 quart of water and 1 tablespoon of kosher salt to a boil. Have ready a quart sized bowl of cold water with ice cubes floating in it.
- Boil squid for 30-45 seconds until it just turns solid white, strain in a colander and immediately plunge the squid into ice water to stop it cooking. Once it’s cool, strain it well and set it aside in a medium bowl.
- Peel and slice the garlic and set on a piece of paper towel for 10 minutes to drain.
- Place the capers on a piece of paper towel, roll it up and squeeze tightly to remove the excess brine from the capers
- Heat 2 tablespoons of olive oil in a small skillet over medium heat. Fry garlic until golden, about 1-2 minutes and remove from the pan and drain on paper towel.
- Add the capers and another tablespoon of oil to the pan and fry them until they are crisp about 2-3 minutes. Remove them from the oil and drain them on paper towel. Set aside.
- Add 1 tablespoon of oil and sauté the anchovies, celery (stalks and leaves), red onion and long peppers seasoned with salt and pepper until they are wilted, about 5 minutes.
- Mix squid, roasted peppers, sautéed vegetables, garlic, lemon juice, lemon zest and parsley. Season with salt and freshly ground black pepper to taste. Add more olive oil if necessary. Add some crushed red pepper flakes if you like it spicier.
- Arrange lettuce leaves on a plate, place squid salad on top and sprinkle with the fried capers.
Yield: 4 - 6 servings
Serve this salad with crusty bread to sop up the dressing.