Thursday, August 10, 2017

Calamari salad カラマリサラダ

I like squid and octopus. So, when I see squid at the grocery store, I tend to buy it without thinking about what I will make from it. The kind of squid we can get here is small, pre-cleaned, and previously frozen. In the past, I have posted so many ways I cook squid. This time, I bought 1 lb. I made half my usual way sautéed squid with celery and cucumber イカと胡瓜、セロリの炒めのもの. The next day, I asked my wife how she would like to have the remaining boiled squid. I offered two selections: one was Japanese style with cucumber and wakame seaweed dressed in karashi-miso sauce イカとワカメの酢味噌和え, the other was  some kind of salad in Western-style (details not specified since I had no idea what I would do at the time I made the offer). She, of course, opted for the salad. 


So, I just whipped this up without any recipe using what I had available on hand.


I had just bought oil-cured black olives so I threw them in as well.


Ingredients (for two servings):
1/2 lb squid, cleaned, The tubes cut into 1/2 inch wide rings and the tentacles cut into two.
1 American mini-cucumber, quartered and seeds removed, and cut into small cubes
6 Oil-cured black olives, stone removed
Fresh basil, cut into chiffonade
Baby arugula, skinned Campari tomato
Lemon juice from one lemon
Olive oil, 1-2 tbs
Salt and pepper

Directions:
Boil squid 30 seconds in boiling water with salt and sake added, drain, let cool, then refrigerate until serving (up to one day)
In a bowl, add the squid, cucumber, basil, lemon juice and olive oil and mix. Season with pepper and salt
I served the calamari on a bed of baby arugula leaves (stems removed). I topped the salad with black olives and added a side of sliced Campari tomato. I then sprinkled the salad with our favorite Spanish olive oil.


Since it was a rather hot and humid day, for a change, we enjoyed chilled (a bit unusual) white Rioja called Fernandez Gomez Seleccion Familia White Rioja 2015. It is a blend of Viura 70%, Grenache White 20%, Malvasia 10% and was aged in barrels for 6 months with its lees. We never had white Rioja before. This is rather a pleasant white with some peaches and apricots and a hint of vanilla. We could also sense slight oak and crisp acidity. This went perfectly with this calamari salad.



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