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Herbed Calamari Salad with Preserved Lemons
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins

Calamari Salad with Preserved Lemons

Course: Salads
Cuisine: Mediterranean
Keyword: Calamari Salad with Preserved Lemons
Servings: 6 servings
Calories: 241 kcal
Author: Alyssa Brantley
  • 3 tablespoons extra virgin olive oil
  • 2 to 3 medium cloves garlic smashed and minced
  • 2 1/2 pounds cleaned and trimmed uncooked calamari rings and tentacles defrosted
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • pinch crushed red pepper flakes
  • juice of 1 large lemon
  • 1/4 cup finely chopped mint leaves
  • 1/4 cup finely chopped cilantro leaves
  • 1/2 cup finely chopped flat-leaf parsley leaves
  • peel of 1 preserved lemon thinly sliced
To Prepare:
  1. Begin by defrosting the calamari (if purchased frozen). Place in a strainer and run under cold water for 15 to 20 minutes, tossing a couple of times, until soft and pliable. Drain water, pat dry with paper towels and set aside.

  2. Use a paring knife to remove just the rind from the preserved lemon. Discard the inside and thinly slice the rind.

  3. Smash garlic and mince. Finely chop cleaned mint, cilantro and parsley.

To Cook:
  1. Heat a very large skillet or frying pan over medium high heat. Once hot, add 1 1/2 Tablespoons of olive oil. Heat oil and add garlic.

  2. Sauté, stirring constantly, for 20 to 30 seconds until fragrant and add in defrosted and well-drained calamari (If your pan isn't large enough to accommodate all the calamari in one layer, divide the 1 1/2 tablespoons olive oil and cook the calamari in batches. You do not want them to steam, you want them to sear and for that, they must cook in a single layer with some room around them). Sprinkle with a pinch of salt and pepper and continue cooking for 2 to 4 minutes or until opaque and just firm. You do not want to overcook the calamari or it be have a rubbery texture.

  3. Drain off any liquid that is released during cooking and remove cooked calamari to a mixing bowl.

  4. Add remaining 1 1/2 Tablespoons olive oil, salt, pepper, red pepper flakes, lemon juice, preserved lemon rind and herbs to mixing bowl and toss well while calamari still warm.

  5. Adjust seasoning if necessary, cover and chill until ready to serve. This is nice served over some spring greens or other delicate lettuce with some ripe cucumbers or grape tomatoes. Enjoy!
Nutrition Facts
Herbed Calamari Salad with Preserved Lemons
Amount Per Serving
Calories 241 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 440mg147%
Sodium 377mg16%
Potassium 503mg14%
Carbohydrates 7g2%
Protein 29g58%
Vitamin A 610IU12%
Vitamin C 18.6mg23%
Calcium 74mg7%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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