Calamari Salad
· 1 1/2 lb cleaned squid
· 2 tablespoons fresh lemon juice
· 1 tablespoon red-wine vinegar
· 1/3 cup extra-virgin olive oil
· 1 large garlic clove, minced
· 1/2 teaspoon salt
· 1/4 teaspoon black pepper
· 1 small red onion, halved lengthwise, then thinly sliced crosswise (1 cup)
· 1/3 cup pitted Kalamata olives, halved lengthwise
· 2 cups cherry or grape tomatoes (3/4 lb), halved or quartered if large
· 2 celery ribs, cut into 1/4-inch-thick slices
· 1 cup loosely packed fresh flat-leaf parsley leaves
Preparation
Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.
Cook squid in a 5- to 6-quart pot of boiling salted water , uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.
Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.
Meanwhile, combine squid, olives, tomatoes, celery, and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.
Deep Fried Baccala
1 lb center-cut skinless boneless salt cod, rinsed well
1 qt vegetable oil
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons olive oil
1/2 cup plus 3 tablespoons water
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon coarse sea salt
Accompaniment: lemon wedges
Special equipment: a deep-fat thermometer
Preparation
Soak cod in a large bowl with water to cover by 2 inches, chilled, changing water 3 times a day, 1 to 3 days (see cooks' note, below). Chill cod until ready to use.
Heat vegetable oil in a 5- to 6-quart heavy pot over moderate heat until it registers 385 to 390°F on thermometer.
While oil is heating, whisk together flour, salt, olive oil, water, and parsley in a bowl. Drain cod and pat dry, then cut into 3- by 1/2-inch strips. Working in batches of 4, coat strips in batter, then transfer to oil with tongs and fry, turning, until golden, 1 1/2 to 2 minutes. Transfer to a paper-towel-lined baking sheet to drain. (Return oil to 385 to 390°F between batches.)
Sprinkle with sea salt and serve immediately.
