Marinated Calamari Salad with Ligurian Olives, Celery Leaves, and Chiles |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 pounds cleaned small squid |
2 tablespoons pure olive oil |
2 cloves garlic, minced |
2 serrano chiles, seeded and minced |
1/3 cup extra-virgin olive oil |
2 tablespoons sherry vinegar |
kosher salt and freshly ground black pepper |
2 tablespoons roughly chopped celery leaves |
2 tablespoons roughly chopped fresh flat-parsley leaves |
12 oil-cured ligurian olives, pitted and halved |
Directions:
1. Thinly slice the squid bodies and halve the tentacles.
2. Combine the pure olive oil and garlic in a large skillet and cook, stirring, over medium-high heat until golden brown. Add the chile and squid and cook, stirring constantly, for 1 minute.
3. Transfer the squid to a bowl and mix with the extra-virgin olive oil and vinegar. Season with salt and pepper. Marinate the squid in the refrigerator for at least 1 hour or up to 3 hours.
4. Remove squid from the refrigerator 30 minutes before serving. Add celery leaves, parsley, and olives and mix to combine. Season with salt and pepper. Divide among plates and serve.
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