Sous Vide Calamari Salad


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Recipe Temp 136.4 F / 58 C
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Everyone knows that calamari is easy to overcook and becomes chewy in no time. By cooking it sous vide, you can make calamari perfect - every single time. This recipe calls for you to deep fry the rings in a crumb after cooking sous vide. Make sure the oil is very hot - it should only take a few seconds to turn golden brown. To finish, add the rings to your salad and enjoy crispy yet super tender deep-fried calamari.
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Ingredients for 2

  • 8 ounces squid bodies, cleaned and sliced into thin rings

  • 2 tablespoons extra virgin olive oil

  • 4 tablespoons oil-packed sun-dried tomatoes, plus 1 tablespoon oil from jar

  • 1 tablespoon freshly squeezed lemon juice

  • 2 teaspoons balsamic vinegar

  • 1 teaspoon honey

  • Salt and freshly ground black pepper

  • 2 cups all-purpose flour

  • 3 large eggs

  • 2 cups fine breadcrumbs

  • Canola oil, for frying

  • 2 cups mixed baby lettuces

  • 4 teaspoons pine nuts, toasted

  • Lemon wedges, for serving


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 136ºF (58ºC).

  • Step 2

    Place the squid in a large zipper lock or vacuum seal bag bag with 1 tablespoon olive oil. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 2 hours.

  • Step 3

    Meanwhile, prepare the dressing: Whisk together sun-dried tomato oil, lemon juice, balsamic vinegar, honey, and remaining tablespoon olive oil in a small bowl. Season to taste with salt and pepper.

  • Step 4

    About 5 minutes before the squid are finished, prepare the ingredients for breading. Pour flour into a shallow bowl. Beat eggs in a second shallow bowl. Pour breadcrumbs in a third shallow bowl and season with salt and pepper.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag from the water bath. Remove the squid from the bag and pat dry. Discard any cooking liquid.

    • Step 2

      Heat the canola oil to 375ºF in a large saucepan over medium heat.

    • Step 3

      Dip the squid into the flour and toss to coat. Remove from the flour and transfer to the eggs. Toss to coat and transfer to the breadcrumbs. Toss to coat.

    • Step 4

      In batches, transfer squid to the hot oil. Fry, stirring gently, until golden brown, about 1 minute. Transfer to a paper towel-lined plate to drain. Return oil to 375ºF and repeat with remaining squid.

    • Step 5

      In a medium bowl, combine lettuce and sun-dried tomatoes. Toss with dressing. Place calamari on top of dressed greens and top with pine nuts. Serve with lemon wedges.

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136.4 F / 58 C Recipe Temp
Recipe Time
Prep Time