Squid simmered in wine and tossed with a tangy vinaigrette. Perfect antipasti. Don't forget the crusty Italian bread and fruity extra virgin olive oil for dipping.

Gallery

Recipe Summary

prep:
40 mins
cook:
1 hr 10 mins
total:
1 hr 50 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare squid by pulling off the tentacles and head. Reach into the body and pull out the hard quill and discard. Peel the colored skin off from the body. Rinse under cold water and cut the body into rings. Cut the tentacles from the head and discard the head.

    Advertisement
  • Place the onion, garlic, wine and water in a medium saute pan. Bring to liquid to a boil. Add the prepared squid. Turn heat down to low. Cover and simmer for 1 hour.

  • While squid is cooking prepare the dressing. In small bowl stir together the shallot, 2 garlic cloves, olive oil, lemon zest, lemon juice and salt an pepper to taste.

  • Drain the cooked squid and let cool slightly. In a medium bowl toss the squid with the dressing cover and let marinate for at least 15 minutes and serve.

Nutrition Facts

359 calories; protein 24.1g; carbohydrates 10.4g; fat 20.8g; cholesterol 352.6mg; sodium 70.3mg. Full Nutrition
Advertisement

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/06/2007
Really good recipe followed it to the letter and it turned out great. My only suggestion would be if possible stir the dressing through and allow to stand until the dish is cold so that it marinates properly. Will cook it again for sure. Read More
(6)

Most helpful critical review

Rating: 3 stars
12/31/2004
I found this to be quite good without the 1/2 cup of olive oil or pasta. A great diet snack any time of the day with lots of chpped celery green and red peppers and red onions. Read More
(10)
10 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
12/31/2004
I found this to be quite good without the 1/2 cup of olive oil or pasta. A great diet snack any time of the day with lots of chpped celery green and red peppers and red onions. Read More
(10)
Rating: 5 stars
10/06/2007
Really good recipe followed it to the letter and it turned out great. My only suggestion would be if possible stir the dressing through and allow to stand until the dish is cold so that it marinates properly. Will cook it again for sure. Read More
(6)
Rating: 3 stars
11/01/2004
Made this as part of a Halloween dinner using whole little squids (firefly variety) and adding mesclun to the toss. It wasn't quite as good as I thought it would be. Will try again closer to the actual recipe. Read More
(5)
Advertisement
Rating: 5 stars
01/28/2011
I found this #squid salad very simple to make but delicious. coastalcatch Read More
(1)
Rating: 4 stars
12/20/2010
I like the simplicity of this recipe - you can make it without having to run to the shops for hard-to-find ingredients. I made the mistake of boiling the squid with a red onion and it turned the calamari a naff colour. Still tastes great! Best served along other cold salads and starters... Capanata crunchy bread an interesting green salad french bread olive oil. I halved the oil in the recipe and it is still great. Read More
(1)
Rating: 5 stars
09/12/2015
Extraordinary! My wife loved it also. I stopped short of making the vinaigrette opting instead to serve it over arborio rice. Used dry sherry for 50% of the wine. Added garlic shallots & 1/4 C EVOO to simmering & used a single cube of Knorr shrimp bouillon rather than pure salt. Yes these are significant changes however it was so tasty when I tasted the simmering broth I wanted to preserve that flavor rather than introduce the lemon notes. Will make again!! Thanks for posting. Read More
Advertisement
Advertisement