Chef Don’s Kitchen Recipe File  
RECIPE NAME: Calamari Salad Original Date:
DIRECTORY: Seafood 2/23/96
    Revision Date:


19 oz wt (4 cups)

38 oz wt( 8 cups)


clean calamari, 1/4" rings & tents 2 lb 4 lb  
Shellfish Cooking Broth(see recipe Stocks & Broths) 3 cups 6 cups  
red bell peppers 1/8" dice 1/4 cup ½ cup  
green bell peppers 1/8" dice 1/4 cup ½ cup  
red onion 1/8" dice 1/4 cup ½ cup  
carrots 1/8" dice 1/2 cup 1 cup  
celery 1/8" dice 1/2 cup 1 cup  
orange zest 1 tsp ½ tsp  
Italian parsley, chopped 2 TBSP ¼ cup  
Champagne Vinaigrette(see recipe Salad Dressings) 1/2 cup 1 cup  
salt mix 3:1 1 tsp ½ tsp  
basil chiffonade 2 TBSP ¼ cup  

Bring shellfish cooking broth to boil in medium saucepan.

Place colander inside pot, (this will keep solid ingredients out of your squid) and place squid in boiling liquid. Stir once. Let cook one minute. Pull colander from pot. (You may cook 1 more batch of squid in the cooking liquid.)

Put drained calamari on parchment lined sheet pan. Let cool in walk in. When calamari is cool, combine with remaining ingredients toss well.

Place in a clean container. Label, date, initial and refrigerate.