For an absolutely amazing potato salad, begin by steaming the potatoes in the Steam oven. Why? Because steam inhibits cellular breakdown, resulting in fantastic flavor and texture.

In this recipe, I first defrosted frozen calamari in the Steam oven and then set them aside to marinate while I steamed the potatoes. Once the potatoes have cooled slightly, they are gently combined with the dressing to absorb the flavor. The calamari is quickly grilled, and your delicious salad is ready.

INGREDIENTS

1 lb calamari tubes, frozen or defrosted

3 cloves garlic, minced

1 Eureka lemon, zested and juiced (reserve juice for dressing)

½ cup Italian parsley, finely chopped 

1 tbsp capers, rinsed

Pinch-dried red chili flakes

1 tbsp fruity olive oil

2 lbs small whole golden potatoes, scrubbed 

1 small shallot, thinly sliced

Dressing

¼ cup fruity olive oil

2 tbsp fresh lemon juice

Sea Salt and freshly ground pepper

PREPARATION

If the calamari needs defrosting, set the Steam oven to the Defrost mode, place the calamari in the perforated pan, and slide it into the oven with the solid pan underneath it to catch the liquid.

Pat the calamari dry and place the tubes in a glass container. Combine the garlic, lemon zest, parsley, capers, chili flakes, and olive oil, and pour the mixture over the calamari. Marinate for 30 minutes.

Select the Steam mode, place the whole potatoes in the perforated pan, and steam them for 20 -30 minutes until tender. Set the potatoes aside for approximately 15 minutes or until cool enough to handle. When cooled, slice the potatoes into ¼” thick slices and gently toss them in a bowl with the dressing, taking care not to smash them.

To cook the calamari, arrange the oven racks so the top rack is close to the top heating element and heat the convection oven in the Broil mode on Hi or to 500 degrees.

Arrange the calamari on a shallow-rimmed baking pan and grill for 3 - 4 minutes or until the tubes develop a slight char. You can also grill the calamari on an outdoor grill. Once cooked, slice the calamari into ¼” rings and combine with the potato salad. Add a generous pinch of sea salt and freshly ground pepper, and if you prefer a more acidic dressing, add half a teaspoon of red wine vinegar.

Serves 4