Marinated Calamari And Rice Salad
This Mediterranean-inspired squid and rice salad is a vibrant and refreshing dish that combines tender squid rings with nutty pine nuts, sweet currants, and juicy cherry tomatoes. Tossed in a zesty dressing made with olive oil, red wine vinegar, and fresh lemon juice, this salad is perfect for a light lunch or as a side dish for a summer gathering. The flavors develop beautifully as the salad marinates, making it a delightful make-ahead option for busy days or entertaining.
— Constant Cookbook
Ingredients
- Sea salt, to taste, plus 1/4 tsp.
- 1 lb. cleaned squid, bodies cut into rings 1/2 inch wide
- 1/3 cup extra-virgin olive oil
- 1/3 cup red wine vinegar
- 2 Tbs. fresh lemon juice
- 1 small red onion, finely chopped
- 1 garlic clove, minced
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- Freshly ground pepper, to taste
- 1 1/2 cups long-grain rice
- 1/4 cup dried currants
- 1/4 cup pine nuts, lightly toasted
- 1 1/3 cups cherry tomatoes, halved
- 1/4 cup coarsely chopped fresh mint
Instructions
- Bring a saucepan three-fourths full of salted water to a boil over medium-high heat. Add the squid rings and tentacles and blanch just until opaque and the rings hold their shape, about 1 minute. Using a slotted spoon, transfer to a large bowl. Add the olive oil, vinegar, lemon juice, onion, garlic, parsley, the 1/4 tsp. salt and pepper, to taste, and stir to mix well. Cover and refrigerate for at least 30 minutes or up to 1 day.
- In a saucepan over high heat, bring 2 1/4 cups water to a boil. Add the rice, reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 20 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff the rice with a fork and let cool to room temperature.
- Add the rice to the squid mixture along with the currants, pine nuts, tomatoes and mint. Toss to distribute the ingredients evenly, then taste and adjust the seasonings with salt and pepper. Serve immediately, or cover tightly and refrigerate for up to 1 day, then bring to room temperature before serving. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Essentials of Mediterranean Cooking,</i> by Charity Ferreira, Dana Jacobi &amp; Carolyn Miller (Oxmoor House, 2008).
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