CALAMARI SALAD
Steps:
- Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.
- Cook squid in a 5- to 6-quart pot of boiling salted water , uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.
- Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.
- Meanwhile, combine squid, olives, tomatoes, celery, and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.
CALAMARI SALAD
This is one of the seven fish dishes we serve at Christmas time. It is easy to make and quite delicious! I enjoy it served both warm and cold. Either way, it has become one of our traditional dishes each year. The recipe has been passed down to me through my grandparents, who were excellent cooks. -Paul Rinaldi, Easton, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Chop calamari tentacles; cut body into 1/2-in. rings., In a large saucepan, heat oil over medium heat. Add anchovies if desired; stir in parsley and garlic. Cook 1 minute. Add wine; stir in mushrooms, if desired, and seasonings. Add calamari; bring to a boil. Reduce heat; simmer, covered, until calamari is tender, 2-3 minutes. Remove pan from heat; cool slightly., In a serving bowl, toss celery, olives, lemon juice and calamari mixture. May be served warm, or refrigerated and served cold.
Nutrition Facts :
SQUID, FRIED PLANTAIN AND MANGO SALAD WITH FRESH MINT AND SMOKED CHILE VINAIGRETTE
Steps:
- Heat the peanut oil in a large skillet over high heat to 375 degrees F. Fry the plantain slices in batches until crisp. Drain on paper towels and reserve. Heat a grill or grill pan. Brush the squid with olive oil and season to taste with salt and pepper and grill for 3 minutes on each side. Cut into 2-inch pieces.
- Combine all ingredients in a blender and blend until smooth. Season with salt and pepper.
- Assembly: Toss the squid, mangoes and arugula with the vinaigrette in a large bowl. Heap the salad onto a large platter and garnish with the fried plantains, red pepper and mint leaves.
CALAMARI MANGO SALAD
Make and share this Calamari Mango Salad recipe from Food.com.
Provided by dicentra
Categories Squid
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut squid tubes into rings.
- Blanch in boiling water to cover 30 seconds or until opaque. (Water doesn't have to return to a rolling boil.) Don't overcook or squid will become tough.
- Plunge in ice water to chill. Drain.
- Combine squid, mangoes, and lime juice in a small bowl.
- Whisk together mustard, vinegar, and olive oil. Stir in cilantro and next 3 ingredients. Fold in squid mixture.
- Cover and chill until ready to serve. Top baguette slices with salad, using a slotted spoon.
Nutrition Facts : Calories 341.1, Fat 20, SaturatedFat 3, Cholesterol 264.2, Sodium 386.4, Carbohydrate 23.6, Fiber 2.1, Sugar 15.7, Protein 18.6
BARBECUED SQUID SALAD
Marinating squid before sizzling it on the barbecue or griddle gives it a flavour boost. Accompany with a salad of mango, avocado and black beans
Provided by Jane Hornby
Categories Main course
Time 25m
Number Of Ingredients 12
Steps:
- Heat the barbecue. Meanwhile, marinate the squid for at least 30 mins, or up to 4 hrs. First, slash the squid tubes all over at 5mm-1cm intervals on each side, cutting through most of the flesh but leaving the sides intact. If there are any particularly large tubes, cut them in half width-ways. Put into a non-metallic bowl with the other squid ingredients and leave to marinate.
- For the salad, toss the onion, mango and chilli with the lime juice (from the limes used for the squid) and a pinch of salt and leave for at least 10 mins, or until the onion turns pink. Add the beans to one side of the bowl.
- Halve, stone and scoop the avocado into the salad bowl, then add plenty of seasoning and season the squid with sea salt.
- When the barbecue is ready, barbecue the squid tubes and tentacles for no more than 11⁄2 mins in total - the flesh should just change from greyish to opaque and shrink up into a spiral shape where you've made your cuts. Toss the salad ingredients together very roughly, pile onto a platter and top with the hot squid and coriander. Drizzle with extra virgin olive oil and serve with lime wedges on the side.
Nutrition Facts : Calories 374 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 26 grams protein, Sodium 0.4 milligram of sodium
GRILLED SQUID ON SPINACH, RED PEPPER, AND MANGO SALAD
Categories Salad High Fiber Mango Squid Spinach Bell Pepper Summer Grill/Barbecue Gourmet
Yield Serves 2
Number Of Ingredients 10
Steps:
- Cut squid bodies open to make flat pieces and score inner side of flattened squid in a crosshatch pattern with a sharp knife, blade held horizontally at a 30-degree angle (do not cut all the way through flesh). Cut squid bodies into 4- by 1-inch pieces. Pat squid bodies and tentacles dry and toss with spices and 1/2 teaspoon oil.
- Cut sides from bell pepper and brush with 1/2 teaspoon oil.
- Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill bell pepper, turning once, until just tender, about 4 minutes. Cut bell pepper into strips.
- Grill squid bodies, crosshatch sides down, and tentacles, turning once, until just cooked through (squid will curl up as it cooks), about 2 minutes.
- Toss together bell pepper, spinach, mango, onion, lime juice, remaining 2 tablespoons oil, and salt and pepper to taste.
- Top salad with squid and serve with lime wedges.
More about "calamari mango salad recipes"
MANGO SALAD WITH ZESTY LIME VINAIGRETTE - SEASONS AND …
From seasonsandsuppers.ca
5/5 (22)Total Time 15 minsCategory SaladCalories 127 per serving
CALAMARI AND MANGO SALAD WITH CHILLI AND LIME DRESSING
From taste.co.za
VIETNAMESE INSPIRED CALAMARI SALAD WITH MINT AND MANGO
From master.vancouverobserver.com
SWAI NHOAM DI HU (CAMBODIA SQUID AND MANGO SALAD)
From internationalcuisine.com
MANGO AND CALAMARI SALAD | YUMMY.PH
From yummy.ph
VIETNAMESE GREEN MANGO CALAMARI SALAD (GOI XOAI XANH …
From vickypham.com
SQUID AND MANGO SALAD - CAMBODIA RECIPE
From cambodiarecipe.com
CALAMARI MANGO RECIPE ON FOOD52
From food52.com
16 MANGO SALAD RECIPES
From allrecipes.com
ITALIAN CALAMARI SALAD - SIP AND FEAST
From sipandfeast.com
BARBECUED CALAMARI AND MANGO SALAD - NEW ZEALAND WOMAN'S …
From nzwomansweeklyfood.co.nz
CALAMARI MANGO SALAD - LUNCHLEE
From lunchlee.com
CALAMARI AND GREEN MANGO SALAD | GOURMET TRAVELLER
From gourmettraveller.com.au
CRISPY FRIED CALAMARI RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
CALAMARI AND GREEN MANGO SALAD - 9KITCHEN - NINE
From kitchen.nine.com.au
MANGO SALAD | KATHY'S VEGAN KITCHEN
From kathysvegankitchen.com
FOO’S GRILLED CALAMARI MANGO SALAD - PBS
From pbs.org
You'll also love