Marinated Calamari Salad - Labor Day

Marinated Calamari Salad With Ligurian Cured Olives, Celery Leaves And Chiles


Ingredients
2 pounds small squid cleaned and cut into thin strips
12 oil-cured Ligurian olives pitted and cut in halves
2 Serrano chiles seeded and minced
2 tablespoons rough chopped celery leaves
2 tablespoons rough chopped flat leaf parsley
3 tablespoons pure olive oil
1 ounce sherry wine vinegar
3 ounces extra virgin olive oil
salt and freshly ground black pepper to taste

In a large sauté pan over a medium heat add pure olive oil and garlic.

Sauté until garlic is golden brown. Add chiles, squid and cook for 1 minute - stirring constantly. Remove from the heat and transfer squid to a mixing bowl.

Add vinegar and extra virgin olive oil. Then season squid with salt and pepper. Marinate in refrigerator for 3 hours. Remove from the fridge half an hour before serving.

Add celery, parsley and olives. Check seasoning and divide into 4 plates.


Serves 4