Spice up lightly-flavored calamari and sweet watermelon in this crunchy, chewy, and beautiful salad.
This recipe is courtesy of Martha Stewart.
Whisk all the ingredients together in a bowl until well combined.
Bring a large pot of water to a boil.
Prepare an ice water bath.
Using a kitchen mallet, pound the calamari a few times to tenderize. Insert a sharp knife into each calamari body, cut along the seam, and open up. Lightly score inner sides at ¼” intervals. Cut in half lengthways, to form 2 pieces. Slice into triangles, each about 4-inches tall by 1 ½-inches wide. If any of the tentacles are particularly large, slice them in half.
Blanch the calamari in boiling water for 30 seconds. Remove from the water with a slotted spoon, and transfer to the ice bath. Drain and pat dry. Place in a separate bowl.
Put cockles into saucepan, and cover with water by 1-inch. Cover and simmer until shells open, about 7 minutes. Drain. Discard any unopened shells.
Add cockles, watermelon, scallions, cilantro, mint, chile, pickled onion, and dressing to the calamari. Toss to combine. Garnish with extra mint.