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Calamari Cocktail

Yield Makes about 5 cups


  • 1 (2.5-pound) package frozen, cleaned calamari (tubes and tentacles), thawed
  • 2 tablespoons fresh lemon juice
  • 1/3 cup white wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons capers, drained
  • 1 tablespoon fresh oregano or 1 teaspoon dried
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 10 green olives with pimientos, sliced
  • 2 tablespoons diced green bell pepper
  • 2 tablespoons diced red bell pepper

How to Make It

  1. Cut calamari tubes into 1/4-inch-thick rings. Cut tentacles in half, if large. Fill a 2-quart saucepan with water; bring to a boil over medium-high heat. Add calamari and lemon juice to boiling water; cook 2 minutes. Drain and rinse with cold water.

  2. Combine vinegar and next 8 ingredients in a large bowl; add calamari, and toss to coat. Cover and chill at least 4 hours.