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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Tropical Pan-Asian Calamari Salad

(Photo Below)
Amount Ingredient
1 1/2 pound calamari, cleaned
2 tablespoons light or low-sodium soy sauce
1 tablespoon rice wine vinegar
2 tablespoons sesame oil
1 clove garlic, minced
1 teaspoon ginger root, freshly minced
1 small red onion, halved lengthwise, then thinly sliced across ( about 1 cup)
1 red bell pepper, sliced paper-thin
1/4 cup fresh cilantro, chopped
1 teaspoon crushed red pepper flakes (optional)
2 cups seedless watermelon, cut into small pieces
  Salt and fresh ground pepper to taste

Clean and rinse calamari under cold running water, lightly pat dry with clean paper towels, cut tentacles and bodies into the same size, about 1/3 inch wide. Quickly cook calamari in a 5 to 6 quart pot of rapidly boiling salted water until opaque, about 30 to 40 seconds. Drain and immediately immerse in a bath of ice water to stop cooking. In a mixing bowl whisk together soy sauce, rice wine vinegar, garlic, ginger, sesame oil and pepper (red and black). Let stand at room temperature for 5 minutes. Meanwhile, combine calamari, bell pepper, watermelon, and cilantro in a large bowl, toss with dressing, allow to marinate at least 15 minutes. Garnish with pepper curls and fresh cilantro.

6 servings

Look for "Fresh from Florida" ingredients at your grocery store.

Tropical Pan-Asian Calamari Salad Download High-Resolution Image (JPG)

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