Provencal-Style Calamari Salad with Gremolata

Name: Provencal-Style Calamari Salad with Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons red wine vinegar; 1 medium red bell pepper; 1 medium yellow bell pepper; 1 pound cleaned small calamari, preferably bodies only, cut into 1/3-inch rings; 1/2 teaspoon anchovy paste; Sea salt and freshly ground pepper; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1 cup flat-leaf parsley leaves; 1 tablespoon minced lemon zest; 1 medium garlic clove, minced; 1/4 pound arugula; 1/4 cup chopped oil-packed sun-dried tomatoes, drained; 1/4 cup Nicoise olives, pitted and chopped; 3 tablespoons chopped capers; 1 small shallot, minced

Servings: persons

2 tablespoons red wine vinegar
1 medium red bell pepper
1 medium yellow bell pepper
1 pound cleaned small calamari, preferably bodies only, cut into 1/3-inch rings
1/2 teaspoon anchovy paste
Sea salt and freshly ground pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 cup flat-leaf parsley leaves
1 tablespoon minced lemon zest
1 medium garlic clove, minced
1/4 pound arugula
1/4 cup chopped oil-packed sun-dried tomatoes, drained
1/4 cup Nicoise olives, pitted and chopped
3 tablespoons chopped capers
1 small shallot, minced

1
Roast the red and yellow bell peppers directly over a gas flame or under the broiler until they are charred all over.
2
Transfer the peppers to a bowl, cover with plastic wrap and let cool.
3
Peel, core and seed the peppers, then cut them into 1/2-inch dice.
4
Prepare an ice water bath.
5
In a large saucepan of boiling salted water, cook the calamari over high heat until white and firm, about 1 minute.
6
Drain and chill in the ice bath.
7
Drain and pat dry.
8
In a small bowl, whisk the red wine vinegar with the anchovy paste and a generous pinch each of salt and pepper.
9
Gradually whisk in the olive oil until the vinaigrette is emulsified.
10
On a work surface, mince the parsley with the minced lemon zest and garlic.
11
Transfer the gremolata to a bowl.
12
In a large bowl, toss the arugula with 1 tablespoon of the vinaigrette.
13
Season with salt and pepper and arrange on a large platter.
14
Add the remaining vinaigrette to the bowl and toss with the roasted peppers, calamari, sun-dried tomatoes, olives, capers, shallot, and 3 tablespoons of the gremolata.
15
Season the salad with salt and pepper and spoon over the arugula.
16
Sprinkle with the remaining gremolata and serve.

202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons red wine vinegar, 1 medium red bell pepper, 1 medium yellow bell pepper, 1 pound cleaned small calamari, preferably bodies only, cut into 1/3-inch rings, and more.

Yes, Provencal-Style Calamari Salad with Gremolata falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!