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| Calamari Salad in our Grandma Nita's cut glass bowl |
Another one of the Seven Fishes from our Christmas Eve feast, sis-in-law Chrissy's calamari salad came together quickly and easily. It was the first time I've ever had calamari served this way...and I'm in love with it!
As we all know, any kind of seafood is alway better when it is absolutely dead fresh. It was obvious this calamari was, as the aroma given off while it was draining was just mouth wateringly wonderful! I haven't smelled anything so ~pure/oceany/clean~ since we used to boil fresh-caught conch on Grand Cayman back in the good old days (O how I miss that Caribbean conch...and Cayman, too!).
As we all know, any kind of seafood is alway better when it is absolutely dead fresh. It was obvious this calamari was, as the aroma given off while it was draining was just mouth wateringly wonderful! I haven't smelled anything so ~pure/oceany/clean~ since we used to boil fresh-caught conch on Grand Cayman back in the good old days (O how I miss that Caribbean conch...and Cayman, too!).
As you can see from the (lack of) ingredient amounts,
this recipe is most definitely a Throw 'n Go affair!
this recipe is most definitely a Throw 'n Go affair!
~
calamari
white vinegar
lemon, juiced
Italian parsley, chopped
salt
white pepper
white pepper
Cut the calamari tubes into 1/4" ringlets. No need to chop the tentacles. Bring a pot of water to a boil and then add the calamari and boil for 2 minutes or to your preference. Drain, reserving liquid, and let cool. Add vinegar, parsley and lemon juice to the liquid and mix well. Pour over the calimari and mix again. Season with salt and white pepper to taste.
Cheers! (As Chrissy would say.)
YUM!
~~~
YUM!
'till we feast again!
xoabb
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