Recipe by

Visit website

This fresh, colorful Calamari Potato Salad is an inspiration from our travels in Spain. It's perfect for a light lunch, as a side for dinner.


Servings

4 servings (or 2-3 servings if eaten as a meal)

Total time

30 minutes

Cuisines

Spanish


Ingredients

  • 1 lb baby potatoes, halved or quartered if they are not bite sized
  • 1 lb fresh squid/calamari rings
  • 3 tablespoons olive oil (divided)
  • juice of lemon
  • ½ small red onion (thinly sliced)
  • 2 small bell peppers, seeds removed and thinly sliced
  • ¼ cup parsley leaves (chopped)
  • salt & pepper, about 1/2 teaspoon each


Method

  1. Cook the potatoes in salted boiling water for about 5-8 minutes, or until they are easily pierced with a fork. Drain and rinse under cold water. It is fine if the potatoes are still warm.
  2. Heat 1 tablespoon of olive oil in a large pan. Season the calamari rings with salt & pepper (to taste), and cook the calamari rings over high heat for 2-4 minutes, or until they are fully cooked.
  3. In a large bowl, combine the remaining 2 tablespoons olive oil, juice of 1/2 lemon, sliced red onion, and mix well. Add the sliced bell peppers, chopped parsley, cooked potatoes, and cooked calamari and mix well. Season with salt and pepper to taste, about 1/4 to 1/2 teaspoon each.
  4. Serve immediately or chill in the fridge and serve cold.

Stop Wasting Time Searching for Recipes

Let them come to YOU with HeyFood

  Over 5,000 recipes like this one, matched to your tastes

  Eliminate the age-old problem "what's for dinner?"

  Support for most major diets and allergies

No, thanks