Calamari antipasti
Marinated calamari is a fantastic Italian dish which is great on it’s own as an antipasti or sprinkled onto a salad for a summer lunch. It’s so hot out these days I thought I would give you all something really easy that also keeps in the fridge very well, ready for an anytime quick lunch or snack. (500g Calamari is ample for 3 ot 4 salads as a meal, so make as much or as little as you need)
What you need
500g Calamari rings
1/3 cup lemon juice
1/3 cup olive oil
1 teaspoon chopped garlic
palm of chopped fresh parsley
The process
Bring a large pot of water to the boil and drop in the calamari rings. Reduce the heat to medium straight away and leave to simmer for 10 minutes until the calamari is white and tender.
Drain the calamari.
In a bowl add the lemon juice and oil, toss in the calamari, mix it about, cover with cling film and place in the fridge over night.
In the morning, remove from the fridge, add the garlic and the parsley, mix and return to the fridge for at least 2 to 3 hours.
That is it, you have a fantastic antipasti ready any time..
Serve it as an antipasti in the marinade and if you are having it on a salad, sprinkle over the rings and spoon over a little of the marinade.
Try the deep fried calamari recipe, just like your local pub.
do you have a paella recipe for me please having family over
thanks
belinda
Hi Belinda, there is a chicken paella, and a traditional Paella recipe
https://cookbook.co.za/chicken-recipes/chicken-paella/
https://cookbook.co.za/featured-recipe/paella/
Have fun G
Hi Graham
I love Calamari and often purchase marinated calamari from my favourite sea food restaurant. So, when I saw this recipe I just had to try it as we are having a cold Xmas lunch this year and it would be an excellent offering.
I purchased a kilo frozen calamari rings from a reputable sea food outlet and simmered it as stated. The aroma filled my house..jummy! But, oh no 🙁 the calamari is tender and white but absolutely tasteless!
I feel, the lemon juice could be less as it’s overpowering (I used freshly squeezed and they were slightly on the green side).
Is there, at this stage, any way of saving this dish. Meaning the tasteless calamari? If not, it’s file 13 I’m afraid.
Regards
Barbara
Hi Barbara, Add a little more olive oil and a a little salt but let it marinate for as long as possible, that should do the trick. Calamari is more about the texture and flavours added. Merry Christmas G
A Xmas day reply..wow thanks Graham! I will do as you suggested.
You must have a blessed day. Merry Christmas xxx
Thanks Barbara, I had a marvelous time, ate waaaay too much and feel very blessed. Hope yours was great too. G