A surprising and gorgeous offering for a winter potluck or buffet table!Calamari is a mild and affordable seafood option that doesn't get showcased enough. It's springy, chewy texture is an exciting departure from typical holiday pasta salads.
Prep Time20 minutesmins
Cook Time30 minutesmins
Course: buffet, lunch, Main Course, pasta, potluck, Side Dish
Cuisine: bone broth, holiday, make ahead, Winter food
Keyword: calamari recipe, calamari recipes not fried, calamari recipes with pasta, pickled peppers and onions
Servings: 4people
Ingredients
Calamari
1poundcalamari tubes, cleaned instructions to follow
2stalks celery, sliced 1/8" thick
1cupparsley, chopped
2tablespoonslemon juice
3tablespoonsolive oil
1/4teaspoon salt
1/8teaspoonsugar
Pepper onion pickle
6tablespoonsrice wine vinegar
1 1/3cupwater
1tablespoonsugar
1teaspoonsalt
1teaspoonred pepper flakes
1/4teaspoon black pepper, ground
1red bell pepper, diced small
1/2red onion, diced small
Pasta
8 ozrigatoni pastaor substitute rotelle, orchiette or pipette pasta
Bring 2 quarts of salted water to a boil. Fill a bowl or pot with 2 cups water and 2 cups ice to create an ice bath.
Prepare the calamari. Thoroughly wash the inside of the calamari tube, and rinse the calamari several times until the water runs clear. Slice the tubes into 1/4" rings.
When the water boils, add the calamari rings. Cook for 45 seconds. Drain and rapidly chill using the ice bath.
Once calamari is cooled, drain and add to a large bowl along with celery, parsley, lemon juice, olive oil, salt and sugar. Set aside.
Make the pepper onion pickle.
In a small pot, combine the vinegar, water, sugar, salt, red pepper flakes and ground black pepper. Bring to a boil. Add the diced pepper and onion to the hot liquid and allow to set for at least 5 minutes. Drain and add to the calamari.
Cook the pasta
Bring the Taking Stock Classic Chicken bone broth and water to a boil. Add the pasta. Cook pasta until tender, according to package instructions. Drain and add to the calamari.
Mix ingredients. Taste for seasoning, add more salt or sugar as needed. Serve room temperature or chilled.