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Squid Salad

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  Squid 1 Pound, cleaned
  Olive oil 3 Tablespoon
  Garlic 3 Clove (15 gm), finely chopped
  Hot pepper flakes 1 Pinch
  Dry white wine 1⁄2 Cup (8 tbs)
  Salt 1 1⁄4 Teaspoon
  Dried oregano 1⁄4 Teaspoon
  Celery ribs 2 , thinly sliced
  Red onion 1 Small, thinly sliced
  Red bell pepper 1 , cored, seeded, and thinly sliced
  Chopped fresh parsley 2 Tablespoon
  Chopped fresh basil/1 teaspoon dried parsley 2 Tablespoon
  Red wine vinegar 2 Tablespoon
  Lemon juice 1 Tablespoon
  Pepper 1⁄2 Teaspoon
  Lemon wedges 4

1. Cut squid into thin 1/4- to 1/2-inch circles. In a nonreactive large frying pan, heat 2 tablespoons olive oil over medium heat. Add garlic and hot pepper flakes and cook 30 seconds, or until garlic is fragrant but not brown. Immediately add squid to pan and cook, stirring frequently, 1 to 2 minutes, or until squid just turns pink. Add wine, 1/2 teaspoon salt, and oregano. Cook 1 minute and remove from heat. Set aside and let cool.
2. In a large bowl, combine celery, red onion, bell pepper, parsley, basil, vinegar, lemon juice, pepper, and remaining 1 tablespoon olive oil. Toss to mix. Add squid with its liquid and remaining 3 teaspoon salt. Toss again.

Recipe Summary

Difficulty Level: 
Side Dish

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