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Basque Calamari Salad

Source: Casual Cuisines of the World - Bistro
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  1 Hour 10 Minutes
  Serves 6 as a first course; 4 as a main course
In this spicy salad, calamari is prepared in the Basque style with plenty of tomatoes, red peppers and garlic. To ensure the best flavor, slice the onions and peppers paper-thin, using a mandoline if available, and be sure not to overcook the calamari. Depending on how hungry you are, this salad can be served either as an appetizer or a main course. A chilled dry rosé is a delicious complement.
For the Calamari Salad:
1 pound squid
1/4 cup olive oil
2 large red bell peppers, seeded, deribbed and very thinly sliced
2 white onions, very thinly sliced
4 cloves garlic, thinly sliced
Dash of cayenne pepper
Salt and freshly ground black pepper
For the Spicy Tomato Vinaigrette:
1/3 cup tomato and red pepper coulis
1 1/2 tablespoons sherry vinegar
4 tablespoons chopped fresh parsley
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 tablespoons olive oil
Other necessary recipes:
Tomato and Red Pepper Coulis
Basque Calamari Salad Recipe at
First clean the squid. Cut off the tentacles above the eyes. Remove the hard round beak lodged in the base of the tentacles by pushing it out. Pull the entrails free of the body and discard. Then pull out the transparent cartilage, or quill, and discard. Rinse the body under cold running water, flushing the body tube well. Using your fingers, pull off the mottled skin covering the body. Cut the body into rings 1/4 inch (6 mm) wide. Set the rings and tentacles aside.

In a large sauté pan over high heat, warm the olive oil. Add the bell peppers, onions and garlic and sauté for 2 minutes. Stir in the cayenne and salt and black pepper to taste. Reduce the heat to medium-low, cover and cook, stirring occasionally, until the onions and peppers are very soft, about 30 minutes. Set aside.

Bring a saucepan three-fourths full of water to a boil. Add the squid and cook until just firm, 2-3 minutes; do not overcook. Drain and rinse immediately under cold running water. Drain well and set aside.

In a large bowl, whisk together the tomato and red pepper coulis, vinegar, parsley, cayenne pepper, salt and white pepper. Add the olive oil and whisk for about 30 seconds until well blended and emulsified.

Add the squid and the onion-pepper mixture to the vinaigrette and toss gently but thoroughly. Taste and adjust the seasoning. Cover and refrigerate for at least 1 hour or for up to 1 day. Serve chilled.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6 as a first course; 4 as a main course
Calories: 225
Fat. Total: 15g
Fiber: 2g
Carbohydrates, Total: 11g
Sodium: 239mg
% Cal. from Fat: 60%
Cholesterol: 176mg
Protein: 13g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: May Reviewed: 09/11/2009
This was excellent! Takes a bit of time but you can prep the dressing days ahead.
7 people gave this Cheers. Click here to Cheer this review. Report Violation
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