California Calamari Salad
Calamari, or Squid, are easily overcooked, so pay attention to the cooking process. As soon as the flesh goes from translucent to opaque, about 20 seconds in boiling water, squid is fully cooked, yet tender.
- 2 pounds small squid
- 1 tablespoon salt
- 1 medium red or yellow bell pepper, quartered, seeded, and cut crosswise into 1/8-inch strips
- 1 medium green bell pepper, quartered, seeded, and cut crosswise into 1/8-inch strips
- 2 green onions or scallions, finely chopped
- ½ cup chopped parsley
- 1 small red onion, finely chopped
- 2 teaspoons minced garlic
- Juice of 2 lemons
- 2 tablespoons chopped fresh oregano or teaspoons dried
- 1 cup olive oil
- Cut each squid body lengthwise into 4 strips, and leave the tentacles whole. Bring 3-4 quarts of water to boil in a 6-quart pot. Add the salt.
- Add the squid, stir and cook very briefly, 20 seconds or so until it turns from translucent to opaque. Drain squid in a colander and cool under cold running water. When cool, pat dry with paper towels.
- In an attractive serving bowl mix together the squid, vegetables, lemon juice, oregano, and oil.
- Taste for salt and pepper and lemon. Serve at once.