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Calamari and Saffron Rice Salad

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“If you love calamari, you'll love this delicious, refreshing salad. If you've never tried calamari, this is the recipe for you!”
6 appetizer servings

Ingredients Nutrition


  1. In a large saucepan, bring 10 cups of water to a boil.
  2. Stir in 1 tblsp salt.
  3. Add the rice and cook uncovered over medium heat until al dente, about 15 minutes.
  4. Drain in a colander, rinse with cold water and drain again.
  5. Place the rice in a large serving bowl and toss with the saffron water.
  6. Stir in ¼ cup of the olive oil and the vinegar.
  7. In a large saucepan of boiling salted water, blanch the peas for 1 minutes.
  8. Drain in a colander, rinse with cold water and drain again.
  9. In a large nonreactive skillet, heat the remaining 2 tblsps olive oil over high heat until hot but not smoking.
  10. Add the squid and cook, stirring occasionally, just until opaque throughout, 2-3 minutes.
  11. Transfer the squid to a bowl with a slotted spoon.
  12. Add the wine and garlic to the skillet and boil until the liquid is reduced to ½ cup, about 3 minutes.
  13. Season with coarse sea salt and pepper and let cool.
  14. Add the squid and its liquid, the peas, tomatoes, basil and thyme to the rice and toss.
  15. Season with salt and pepper if desired.
  16. Let stand for at least 20 minutes before serving.
  17. This salad is best at room temperature.

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