A coastal Aegean meze, olive oil calamari is made by briefly poaching rings of calamari, cooling them, then dressing with olive oil and lemon. Quick to prepare, it also travels well in a packed lunch box.
Drop the calamari rings into boiling salted water and poach for exactly 2 minutes, then plunge them into ice water to stop the cooking.
Toss the drained calamari with the olive oil, lemon juice, crushed garlic and parsley, then season with salt.
Chill the mixture in the fridge for 5 minutes and serve cold.
Do not poach the calamari for more than 2 minutes or it turns rubbery. Allergens: contains shellfish.
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