Ingredients
1½ lb fresh calamari, cleaned
½ cup fennel, very thinly sliced
¼ cup red onion, thinly sliced and soaked
⅓ cup flat-leaf parsley, chopped
¼ cup extra-virgin olive oil
2 tbsp fresh lemon juice
Kosher salt, to taste
White pepper, to taste
Instructions
1. Bring a large pot of well-salted water to a full rolling boil.
2. Add the calamari all at once and stir gently.
3. Cook for 30 seconds only, then drain immediately.
4. Transfer the calamari to an ice bath to stop cooking.
5. Drain again and dry thoroughly with paper towels.
6. Combine fennel, red onion, and parsley in a bowl.
7. Add the calamari and fold gently.
8. Drizzle with olive oil and lemon juice.
9. Season with salt and white pepper.
10. Rest 10 minutes before serving, then adjust seasoning.
Notes
Drying the calamari thoroughly is essential to avoid a watery salad.
Do not overmix once dressed to preserve texture.
Serve cool, not ice-cold, for best flavor.
- Prep Time: 20 minutes
- Cook Time: 2 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 2g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 260mg