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Cold Calamari-Sweet Pea Salad with Watercress

Cold Calamari-Sweet Pea Salad with Watercress

Feast of the Seven Fishes Cold Calamari-Sweet Pea Salad

Don’t be a hero and attempt to break down a whole squid here.

Don’t be a hero and attempt to break down a whole squid here; you don’t need the mess. Instead, seek out flash-frozen whole tubes and tentacles you can quickly clean and cook.

Serves | 4 to 6 |

  • 3 Tbsp olive oil, divided
  • 2 Tbsp finely diced shallot
  • 2 cloves garlic, minced
  • 1 Fresno chile, seeds removed, finely diced
  • 2 tsp red wine vinegar
  • 2 Tbsp chopped fresh mint leaves
  • ¼ cup chopped fresh parsley leaves
  • juice of 2 lemons
  • 1 lb calamari tubes and tentacles, cleaned, tubes cut into ¼-inch rings
  • 1 to 2 bunches watercress leaves (to serve)
  • ¾ cup frozen sweet green peas, thawed, cooked and chilled (to serve)
  • sea salt and freshly ground black pepper
  • 2 lemons, sliced into wedges or thin rings (to serve)

| Preparation | In a large skillet over medium-high heat, heat 2 tablespoons olive oil. Add shallot and cook until tender, 1 minute. Add garlic and chile; stir and cook until fragrant, 30 seconds. Add vinegar and herbs; remove from heat and add lemon juice. Transfer mixture to a bowl or jar and set aside.

Wipe down pan and add remaining 1 tablespoon olive oil; heat to medium high. Add calamari and cook until curled and opaque, 2 to 3 minutes. Transfer to a large bowl; add lemon-herb mixture and toss to coat. Cover tightly and transfer to refrigerator for 1 hour to chill and allow flavors to blend.

| To Serve | Arrange watercress leaves on a large platter. Add peas to calamari, toss again to coat and season with salt and pepper. Pour cold calamari-sweet pea salad over top of watercress leaves and serve cold with lemon.

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Shannon Weber is the creator, author and photographer behind the award-winning, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.

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