Ink Marinated Calamari + Pesto an Red Pepper Salad

Mar 15, 2007 by GodsMullet | 0 Comments| Share it:   

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  • Prep: 1 - 2 hrs.
  • Cook: 1 - 2 hrs.
  • Serves: 2

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Ink-Marinated Calamari, Pesto and Red Pepper Chip Salad With a Rioja Vinaigrette

The Rioja Vinaigrette:

1/2 Bottle Rioja Red Wine
1/4 cup Balsamic Vinegar
2 tbsp Dijon Mustard (whole seed, not Gray Poopon stuff either)
1 cup Olive Oil
2 tbsp Honey
4 cloves Garlic
1 can Anchovies (in oil, don't drain)
1 Roma Tomato (seeded)
2 sprigs Rosemary
juice from 1/2 lemon
freshly cracked Pepper

(Additional ingredients listed below in recipe).

Step 1

Puree the anchovies, garlic, and tomato until a paste-like consistency is formed. Add the Dijon and blend well. Reduce the Rioja to 1/3 cup.


Step 2

Blend with the anchovy base and add the balsamic vinegar and honey. Slowly add the oil while whisking constantly. Finish with the rosemary, lemon juice and pepper.


Step 3

The Red Pepper Chips: Ingredients: 1 Red Pepper Cornstarch Water Cut the red pepper in half and drizzle it with olive oil. Place under the broiler until blackened. Let cool; then seed and peel the burnt skin off.


Step 4

Puree until smooth. Add a tbsp of water if necessary.


Step 5

Heat up a pan and add the puree. Stir until it starts to boil. Mix a few Tbsp of water with a few Tbsp of cornstarch to make a slurry. Slowly add this and let the puree thicken.


Step 6

Spread the puree out on a parchment sheet.


Step 7

Bake at 300F for an hour or until crisp. Cut into triangles.


Step 8

And fry in olive oil.


Step 9

The Pesto Chips: Ingredients: 20 leaves Basil 2 cloves Garlic 1/4 cup Parmesan Cheese Water Cornstarch Puree the garlic, basil, and cheese, with 1/4 cup water until smooth.


Step 10

Follow the same instructions for the Red Pepper Chips.


Step 11

Follow the same instructions for the Red Pepper Chips.


Step 12

The Ink-Marinated Calamari: Ingredients: 3 large Squid 1/4 cup Olive Oil


Step 13

Wash and clean the squid, making sure to reserve the ink sac (it's the pearly colored gland on the intestine).


Step 14

Cut open the sac and drain out the ink. Add a drop of water and mix. Remove the actual sacs.


Step 15

Spread the ink out onto parchment paper. Bake at 200F for 1 1/2 hours or until dried.


Step 16

Mix flakes with the olive oil and heat in skillet. (There actually would've been more ink, however I lost a few ink flakes when my central air clicked on)


Step 17

Cut the cleaned squid into bite-sized pieces and saute in ink oil for 2 minutes.


Step 18

Assembling The Salad: Ingredients: 1/2 cup Parmesan Cheese (finely shredded) Mesclun Mix Chives Pesto Chips Red Pepper Chips Calamari Rioja Salad Dressing Heat a cast-iron skillet until it is sizzling hot. Evenly sprinkle the parmesan cheese in a circle on it. Let the cheese cook until golden brown. Quickly flip the cheese disk onto an inverted glass and gently press into the shape of a bowl. Let cool completely.


Step 19

Mix some of the squid and chips in with the mesclun. Add the dressing and mix well. Scoop salad into parmesan bowl and top with chives.


Step 20

Close up:

Now that you have learned how to make ink marinated calamari + pesto an red pepper salad, please be sure to view these other seafood recipes. Also, you will love these American recipes.


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