1bell pepper, thinly sliced (red or yellow look best!)
Salt & pepper to taste(about 1/2 - 1 teaspoon each)
2tablespoonsfresh parsley leaves, chopped
Combine the chopped calamari with the lemon pepper seasoning and mix well. Heat the olive oil in a large skillet and cook the calamari for about 5 minutes or until fully cooked, stirring frequently.
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.
Add the cooked calamari and the rest of the ingredients (sliced bell pepper, 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.
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.
If you don't have rice vinegar, you can use apple cider vinegar (just start with 1/2 tablespoon and add more if you prefer), or skip it all together.
Easy Calamari Salad with Bell Peppers https://www.babaganosh.org/calamari-salad/