How to Make an Italian Calamari Salad

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The secret to making a delicious and delectable Italian calamari salad rests within a few key areas of your preparation process. Find out how to make Italian calamari salad with help from a cookbook author and executive chef in this free video clip.

Part of the Video Series: Italian Specialties
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Video Transcript

Hi, I'm John Coletta. I'm the managing partner and executive chef of Quartino Ristorante here in Chicago. We're located on the corner of Ontario and State street. Today, we're going to make this fabulous Italian calamari salad. In fact it's a Sicilian calamari salad. It's one of my favorites, OK. So we've got these amazing calamari, look at the size of these tubes. Incredible. I picked these up earlier this morning, and what I've done is I've taken them and cut them cut the tubes into pieces about a half inch thick and then I split the heads. OK. Then what we do in the meantime is we take some lemons and again spend the time to buy some high quality lemons, because we've got lemon juice, some chilies, some garlic, Italian parsley and we've got some juice. And I've got this in a tube here. We're going to add now some fine Anaheim chillies. I love pepperoncini, OK but we're going to add these right here some fresh garlic and some chopped Italian parsley. Now we add a little bit of extra virgin olive oil, some lemon juice, OK, that's been freshly squeezed. I like to use them in squeeze bottles, and then some ground black pepper. And this is a real simple yet flavorful dish. You make this the day before, or two days before it's wonderful. This here is some sea salt from Sicily. So we've got this going. Now we're going to add some extra virgin olive oil to this pan. We're going to go to the stove, this is a one step dish, we're going to take this calamari that's been marinating nicely for a few moments, add it to the pan, cook this, place it on the platter, cool that, put it on to your plate with some arugula. Amazing. OK. As you can see, the calamari is fully cooked and now we're going to as you can see, it's completely cooked through, we're going to place this here in this bowl. OK. Now you can make this the day before, put this in the refrigerator. Right now I'd like to eat a calamari salad that's freshly been made. And we put this on a bed of arugula. Certainly can use spinach, OK. And we put this a touch more lemon juice, little bit more extra virgin olive oil, freshly ground pepper, some sea salt, and you have a Sicilian calamari salad second to none. Again, I'm John Coletta. I'm the executive chef and managing partner here at Quartino. I hope you enjoyed the wonderful videos that I've prepared for you, and I look forward to seeing you at Quartino.

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