Chef´s Choice

Italian Style Calamari Salad

with Artichokes, Olives and Virgin Oil

By Chef

ChefIt’s now been a few months since our dear friend Nigel Watson died. On the internet forum “northcyprusforum.net”, launched and mainly operated by him for a long time, there is a section that was very close to his heart, cooking recipes. Under the pseudonym “Chef”, Nigel published a whole range of tasty recipes, some of which I want to call back to life. Readers being interested in “northcyprusforum.net”, please click the link before and become members of the forum.

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Ingredients (for 4 portions)

Calamari SaladSeafood
350g Squid Rings / Calamari (Raw)
120g Peeled Prawns (Boiled)
80g Mussels (No shell/Steamed)

Vegetables
1/2 Red Bell Pepper (Sliced)
1/2 Yellow Bell Pepper (Sliced)
1/2 Green Bell Pepper (Sliced)
1/2 Red Onion (Sliced)
1/2 Fresh Fennel (Sliced)
The heart of one Celery (Sliced)
8 small Button mushrooms (Halved)
8 Artichoke Hearts preserved in Oil (halved)
8 Black olives
8 Green Olives

Oil & Herbs
1 Bay Leaf
1 Tsp Coriander seeds
1 Tbsp Chopped Fresh Parsley
Juice of one Lemon
1 Clove of Crushed Garlic
60cc Extra Virgin Olive oil
Salt to taste
Pepper to taste
1 Glass of white wine

Method

Cook the mushrooms in a covered pot with the wine, bay leaf, coriander and a little salt and pepper.
To cook the squid: bring them up to a simmer starting from cold salted water, just as the water begins to simmer it will be done (strain and leave to cool spread out on a large tray, drizzle with a little olive oil).
When the squid has cooled to room temperature, mix with all the remaining ingredients and serve.

Top Tips

This salad, if refrigerated should keep for 2 to 3 days. Goes well as an appetizer or part of a buffet. Try it with focaccia bread and your favorite dry white wine.
For extra flavor add some of the white wine and coriander seeds from the cooked mushrooms to the Calamari Salad.