Salads
This calamari and scungilli salad delivers crispy seafood bites over a bright lemon-anchovy dressing that perfectly balances briny, herby, and citrus notes. The secret lies in achieving that signature crisp-tender texture—golden edges that shatter with each bite while maintaining tender, juicy centers.
I developed this recipe after years of experimenting with seafood salads, and the combination of calamari rings and delicate scungilli creates a texture contrast that keeps every bite exciting.
The foundation of this dish is a foolproof double-frying technique that ensures maximum crispiness without drying out the seafood. You'll start with a quick sear in hot oil, then finish in a cooler bath to lock in moisture while achieving that perfect golden crust.
The lemon-anchovy dressing ties everything together, cutting through the richness of the fried seafood with its tangy, umami depth.
What you'll end up with is a visually stunning salad that's as impressive to look at as it is to eat—piles of crispy seafood over a bed of fresh greens, drizzled with that vibrant dressing.
The combination of textures and flavors makes this perfect for summer gatherings, picnic lunches, or a light yet satisfying dinner. Each component plays a crucial role in creating a dish that feels both elegant and approachable.
This recipe serves 4 as a main dish or 6 as an appetizer, making it incredibly versatile for any occasion. The prep takes about 20 minutes, with most of that time dedicated to frying the seafood in batches.
The result is a dish that's restaurant-quality without requiring any special equipment or techniques—just attention to timing and proper oil temperature.
Ingredients for calamari scungilli salad
Crispy seafood meets vibrant dressing and fresh greens for a restaurant-quality salad experience.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Calamari Rings 🦑 | 12 oz | Cleaned, patted dry thoroughly |
| Scungilli (Sea Urchin Roe) 🌊 | 6 oz | Fresh, high-quality preferred |
| Extra-Virgin Olive Oil 🫒 | 3 cups | For frying, high smoke point |
| Lemon Juice 🍋 | ½ cup | Freshly squeezed, strained |
| Anchovy Fillets 🐟 | 4 whole | High-quality, boneless |
| Shallots 🧅 | 2 whole | Minced, finely chopped |
| Fresh Parsley 🌿 | ½ cup | Chopped, flat-leaf preferred |
| Capers 🫒 | 2 tbsp | Chopped, nonpareils preferred |
| Fresh Dill 🌿 | ¼ cup | Chopped, tender stems included |
| Cherry Tomatoes 🍅 | 1 ½ cups | Halved, vine-ripened preferred |
| Arugula 🌱 | 4 cups | Baby leaves, washed |
| Kosher Salt 🧂 | 1 ½ tbsp | Diamond Crystal preferred |
| Black Peppercorns 🌶️ | ½ tsp | Freshly cracked |
| Garlic Cloves 🧄 | 3 cloves | Minced, peeled |
The seafood selection is critical here. Fresh, high-quality calamari rings and scungilli make all the difference—look for bright, translucent calamari with no fishy odor, and scungilli that's vibrant orange and firm to the touch. Whole Foods or specialty seafood markets like Trident Seafood carry the best options. If you can't find scungilli, substitute fresh sea urchin roe or even finely chopped tuna for a similar texture. The anchovies should be high-quality, boneless fillets—Importa or Colavita brands are excellent choices. For the olive oil, California Extra Virgin or Bertolli are reliable options that won't overpower the delicate flavors.
No capers? Substitute chopped green olives at double the amount for a similar briny kick. Fresh dill is ideal but dried dill at one-third the quantity works in a pinch. The cherry tomatoes can be swapped for grape tomatoes or even cucumber slices if you're avoiding red hues. For the dressing, anchovy paste can replace fillets—just use half the amount. The key to crispy seafood is double-frying: first in hot oil, then in cooler oil to set the crust. Don't skip this step—it's what creates that signature texture. If you're short on time, pre-cut frozen calamari works but pat it thoroughly to remove excess moisture before frying.
Fresh seafood should be used immediately or stored on ice. The dressing keeps for 3 days in the fridge, covered tightly. For the salad base, arugula stays crispest when washed and spun dry just before serving. The fried seafood loses crispiness after 1 hour, so assemble the salad right before eating. If prepping ahead, fry the seafood and store separately—reheat in a 350°F oven for 3-4 minutes to restore crispiness. The dressing can be made 1 day ahead and stored in a sealed container.
Why You'll Love This Recipe
- I’ll be real: I always make extra. The flavors deepen overnight, and the scungilli keeps its texture—no soggy bits. Pack it for work lunches or eat it straight from the jar like a fancy antipasto. (Yes, even on a Tuesday night.)
- Five-Ingredient Magic: I swear, this is one of those recipes where the ingredients practically assemble themselves. Toss the calamari rings in olive oil, add the scungilli and anchovies, and a squeeze of lemon—done. No chopping, no fuss, just pure, minimal effort that still feels like a restaurant-worthy dish.
- Umami Bomb: That first bite? The scungilli’s briny sweetness with the salty punch of anchovies and the bright pop of lemon—it’s like the Mediterranean ocean in your mouth. Honestly, the calamari’s tender crunch just makes it all sing, and I’ll never look at seafood the same way again.
- Weeknight or Fancy Feast: Between us, this is my go-to for when friends drop by unannounced and when I’m craving something special. Serve it chilled over greens for a light lunch, or pile it onto toasted bread with a glass of white wine for an instant dinner. It’s that adaptable.
Step-by-step instructions for crispy seafood salad
Master this Mediterranean-inspired dish where perfectly fried calamari meets delicate scungilli over bright, herby greens.
Prepare the Calamari for Frying
Pat the 12 oz fresh calamari rings completely dry with paper towels—this is critical for achieving that signature crispy texture. Arrange them in a single layer on a baking sheet and lightly season with 1 teaspoon of the 1.5 tablespoons kosher salt (reserve the rest for later). The salt will draw out any remaining moisture, ensuring an even sear.
Heat 1 cup of the 3 cups extra-virgin olive oil in a deep skillet over medium-high heat until it reaches 350°F (use a thermometer for accuracy). The oil should shimmer but not smoke—this is your target temperature. If you don't have a thermometer, test by dropping in a small piece of calamari; it's ready when it sizzles vigorously and turns golden in 30 seconds.
Fry the Calamari Until Golden
Working in batches to avoid overcrowding, carefully add the calamari to the hot oil. Fry for 2-3 minutes per side until they achieve a deep golden brown color with crispy edges. Use tongs to turn them—don't overcrowd the pan, or the temperature will drop and the calamari will absorb oil instead of crisping.
Remove the fried calamari with a slotted spoon and drain on a wire rack or paper towels. The rack allows air to circulate, maintaining crispness. Keep them warm in a 200°F oven while you prepare the rest of the salad. If they start to soften, simply return them to the oven for 1-2 minutes to restore their crunch.
Create the Lemon-Anchovy Dressing
In a small bowl, combine the 4 whole anchovy fillets, 2 whole minced shallots, 3 cloves minced garlic, 2 tablespoons chopped capers, 0.25 cup chopped fresh dill, and 0.5 cup chopped fresh parsley. Let this mixture sit for 5 minutes to allow the flavors to meld—this is where the depth of the dressing begins.
Add the 0.5 cup lemon juice and remaining 2 tablespoons of the 3 cups extra-virgin olive oil, then whisk vigorously until fully emulsified. Taste and adjust seasoning with the remaining 1 tablespoon kosher salt and 0.5 teaspoon freshly cracked black peppercorns. The dressing should be bright, tangy, and slightly briny—this is the backbone of your salad.
Assemble the Salad
In a large bowl, gently toss the 4 cups arugula with the 1.5 cups halved cherry tomatoes. Add the 6 oz scungilli (sea urchin roe)—handle it gently to avoid breaking the delicate roe. Drizzle half of the lemon-anchovy dressing over the greens and toss lightly to coat, being careful not to overmix and wilt the arugula.
Arrange the crispy calamari on top of the salad, slightly overlapping them for an appealing presentation. Drizzle the remaining dressing over the calamari and sprinkle with the remaining 0.25 cup chopped fresh dill and 0.25 cup chopped fresh parsley. The contrast of the crispy calamari against the bright, herby greens and briny scungilli creates a harmonious balance of textures and flavors.
Serve Immediately
Divide the salad among 4 plates, ensuring each serving has an even distribution of calamari, scungilli, and greens. The calamari should be served immediately to maintain its crispiness, while the scungilli and greens can be enjoyed at room temperature. Pair with a crisp white wine, such as a Pinot Grigio, to complement the seafood flavors.
This dish is all about contrast—crispy calamari, delicate scungilli, and the bright, zesty dressing. The key to success lies in the frying technique and the balance of flavors in the dressing. Serve with confidence, knowing each bite delivers a perfect harmony of textures and tastes.
Pro Tips For Making Calamari Scungilli Salad
- SEAR CALAMARI FAST: Hit the calamari rings with a screaming-hot pan—just 30 seconds per side until they’re blistered and opaque, not rubbery. I used to linger, thinking they needed more time, but they’ll toughen up fast; trust the timer, not your eye.
- RINSE SCUNGILLI WELL: Sea urchin roe is salty—way saltier than you’d guess. Give it a quick rinse under cold water, then drain and pat very dry with paper towels. Skipping this step turns your bright, briny topping into a sad, brine-soaked mess.
- SOAK ANCHOVIES FIRST: Toss the anchovy fillets in a splash of warm water for 10 minutes before mincing—it softens them and cuts the fishy punch without losing flavor. I learned this after my first batch tasted like a bait shop explosion.
- BALANCE OIL AND LEMON: The dressing should coat a spoon but not pool—about 3 tablespoons olive oil to 1 of lemon juice, adjusted to taste. Too much lemon? The scungilli’s delicate flavor gets drowned out. Too little? It’s just greasy. Taste as you go.
Storing and reheating your calamari scungilli salad
Seafood Storage Basics
Fresh calamari and scungilli must be handled with care to maintain their delicate textures. Store both in an airtight container lined with paper towels to absorb moisture, then place on ice in the fridge.
Use within 24 hours for optimal freshness—this salad simply doesn't wait! For scungilli, keep it in its original container if pre-packaged, but transfer to a sealed container if loose. 🌊
Dressing Prep Ahead
The lemon-anchovy dressing can be made 1 day in advance and stored in a sealed glass jar in the fridge. The flavors actually deepen overnight, becoming more complex. When ready to serve, give it a good whisk to re-emulsify.
This is my favorite time-saver—just mix and store, then assemble when ready. The dressing stays fresh for 3 days if properly sealed.
Reviving Crispiness
If you need to reheat fried calamari, pop it in a 350°F oven for 3-4 minutes on a wire rack. The rack prevents sogginess by allowing air circulation. For a quicker fix, use a toaster oven set to 375°F for 2 minutes.
Never microwave—it'll turn your crispy bites into sad, rubbery nuggets. The secret is speed and dry heat! 🔥
Greens Game Plan
Wash and dry arugula just before assembling to prevent wilting. Store it in a damp paper towel inside a sealed container in the fridge for up to 2 days. The cherry tomatoes can be prepped ahead too—halve them and store in a separate container.
Keep everything dry to maintain texture. When ready to serve, simply toss with dressing and add the fried seafood.
Freezing Limitations
Unfortunately, this isn't a freezer-friendly salad. The fried calamari loses its crispiness when frozen, and the scungilli becomes mushy. The dressing can be frozen for 1 month if needed, but I recommend making it fresh for the best flavor.
The greens also don't freeze well—they'll turn soggy. This dish truly shines when made fresh, so plan accordingly for your gathering. 💫
Nutrition facts
Frequently asked questions
What's the best substitute if I can't find scungilli?
Fresh sea urchin roe works perfectly, but you can also substitute with finely chopped tuna or high-quality smoked salmon for a similar briny texture. For a vegetarian option, try marinated artichoke hearts or pickled beets—just reduce the dressing by half since they're already flavorful.
Can I make this salad ahead of time?
Only the dressing and greens can be prepped ahead. Make the dressing 1 day in advance and store it in a sealed jar. Keep the arugula and tomatoes separate until serving. Fry the calamari fresh and assemble the salad right before eating to maintain crispiness. The scungilli should be added last minute too—it's most delicate when fresh.
Why does my calamari turn rubbery instead of crispy?
This usually happens from overcrowding the pan or frying at the wrong temperature. Use medium-high heat and maintain 350°F oil—test with a small piece first. Fry in batches and don't overcook (max 2-3 minutes per side). After frying, keep them warm in a 200°F oven on a wire rack, not paper towels.
How do I know when my scungilli is fresh?
Fresh scungilli should be vibrant orange, firm to the touch, and smell slightly sweet (not fishy). The roe should pop easily when pressed gently. If it smells strong or has a slimy texture, it's past its prime. Always buy from reputable seafood markets and use within 24 hours of purchase.
What wine pairs best with this salad?
A crisp Italian Pinot Grigio or French Sancerre complements the lemon-anchovy flavors perfectly. For red wine lovers, a light Spanish Garnacha Blanca works surprisingly well. The key is high acidity to cut through the richness of the fried seafood. Serve chilled for white wines and slightly cooler than room temperature for reds.