Calamari Salad with Parsley and Pine Nuts

Ingredients

• 450 g small calamari
• 4 chopped sardine fillets
• 2 tbsp olive oil
• 1 lemon (zest removed and juice squeezed)
• 2 crushed garlic cloves
• 1 bunch flat‑leaf parsley
• 60 g Parmesan
• 100 g pine nuts

Instructions

1. 1.

   Mix the calamari, sardines, olive oil, lemon juice, and garlic in a bowl and marinate covered for at least 1 hour.

2. 2.

   Wash the parsley, shake dry, and tear the leaves. Remove the calamari from the marinade and let it drain.

3. 3.

   Heat a heavy pan over high heat and sear the calamari for 1 to 2 minutes on all sides. Add the marinade and lemon zest, cook another 30 seconds, then remove from heat and let rest a few minutes before slicing into thin rings.

4. 4.

   While that cooks, toast the pine nuts in a non‑stick pan without fat until golden brown and finely grate the parmesan. Combine the calamari with parsley leaves, pine nuts, and parmesan in a bowl, add the remaining marinade, and mix well.