Seafood salad is common in Italian American households, especially on Christmas Eve, La Vigilia, and almost always as an appetizer on menus in Italian American restaurants. As popular as the seafood salad is in the United States, in Italy one is more likely to find a simple salad like this version, containing one kind of seafood. What is most important in this recipe is not to overcook the calamari.

　　

Ingredients

serves 6

　　3 fresh bay leaves

　　The whole peel and juice of 1 lemon

　　1 1/2 pounds calamari bodies and tentacles, cleaned, bodies cut into 1/2-inch rings

　　1 cup pitted, slivered green olives

　　4 inner stalks celery, with leaves, sliced thin on the bias

　　1 cup roasted red-bell-pepper strips

　　1/2 teaspoon kosher salt

　　1/4 teaspoon dried oregano

　　1/4 teaspoon peperoncino flakes, or to taste

　　3 tablespoons extra-virgin olive oil

　　2 tablespoons chopped fresh Italian parsley

　　

Step 1

Pour 2 inches of water into a large Dutch oven or pot and bring to a boil. Add the bay leaves and lemon peel, and continue to boil for a few minutes, until they release their aromas.

　　

Step 2

Set a colander or steamer over (but not touching) the water. Slip the calamari rings and tentacles into the colander or steamer, adjust the heat so the water is simmering, and cover. Cook until the calamari is just cooked through and has gone from opaque to translucent, about 6 to 7 minutes.

　　

Step 3

Combine the olives, celery, roasted pepper, salt, oregano, peperoncino, and lemon juice in a large bowl. When the calamari is done, add it to the bowl, drizzle with the olive oil, and toss. Sprinkle in the parsley, toss again, and serve warm or at room temperature.

　　Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.