Food52
I usually despise squid and octopus. There is nothing worse than getting an overcooked piece of octopus and chewing on it for hours as if it were a nasty piece of fish-flavored gum. Once, however, at a tiny Italian restaurant in Northern California I had a Calamari salad that I actually liked. The fact that I am still thinking about it today, years later, surprises me due to my torrid history with the stuff. The salad was bright and flavorful with bites of citrus and parsley. I gobbled down the salad with delight as my dining companions watched on with part horror and part bewilderment on their faces. I tried to put my own spin on this Squid Salad recipe. It turned out edible, and maybe even a bit enjoyable. Taking from that citrus and parsley memory, I marinated the grilled squid in a lemon, grapefruit, white wine, and parsley mixture and found the end result was quite palatable.
