1bell pepperthinly sliced (red or yellow look the prettiest!)
salt & pepper to taste(about ½ - 1 teaspoon each)
2tablespoonsfresh parsley leaveschopped (or try cilantro or basil)
Instructions
In a large bowl, toss together the sliced red onion, rice vinegar, lemon zest, and lemon juice. Allow the marinate while you prepare the rest of the ingredients.
Use a paper towel to thoroughly pat dry the sliced calamari. Combine the sliced calamari with the lemon pepper seasoning and mix well. Heat 1 tablespoon olive oil in a large skillet or grill pan, and cook the calamari for about 5 minutes or until fully cooked, stirring frequently. It will release liquid, and that's OK. Just cook until the liquid is mostly evaporated, then remove from heat.
Add the cooked calamari and the rest of the ingredients (sliced bell pepper, remaining olive oil, minced garlic, salt, pepper, and chopped parsley) to the large bowl with the marinated onions. Stir well and allow to chill in the fridge for at least 30 minutes before serving, stirring every 10 minutes to distribute the zesty lemon dressing.
Notes
This recipe can be easily doubled to serve a crowd. If this calamari salad is being served at a large party with lots of other appetizers, then doubling this recipe will easily serve 10-14 people.
You can use shrimp instead of calamari, if you prefer, or do 50/50 shrimp/calamari.
If you don't have rice vinegar, you can use apple cider vinegar (just start with ½ tablespoon and add more if you prefer), or skip it and use a little more lemon juice.