Squid salad
Squid salad
About this recipe: Squid simmered in wine and tossed with a tangy vinaigrette. Makes a perfect starter. Don't forget to serve with ciabatta or a crusty baguette and extra-virgin olive oil for dipping.
Ingredients
Serves: 6
- 1kg (2 lb) squid
- 1 onion, chopped
- 1 clove garlic, crushed
- 1 pinch salt
- 225ml (8 fl oz) white wine
- 110ml (4 fl oz) water
- 2 tablespoons minced shallots
- 2 cloves garlic, crushed
- 110ml (4 fl oz) extra virgin olive oil
- 2 teaspoons lemon zest
- 110ml (4 fl oz) fresh lemon juice
- salt and freshly ground black pepper to taste
Method
Prep:30min ›
Cook:1hr10min ›
Ready in:1hr40min
- Prepare squid as described below.
- Pull off the tentacles and head. Reach into the body and pull out the hard quill and discard. Peel coloured skin off from the body. Rinse under cold water; cut the body into rings. Cut the tentacles from the head and discard the head.
- Place the onion, garlic, wine and water in a medium sauté pan. Bring liquid to a boil. Add the prepared squid (rings and tentacles). Turn heat down to low. Cover and simmer for 1 hour.
- While squid is cooking, prepare the dressing. In a medium bowl, whisk together the shallot, 2 garlic cloves, olive oil, lemon zest, lemon juice, salt and pepper.
- Drain the cooked squid and let cool slightly. Add the squid to the dressing and toss to coat. Cover and let marinate for at least 15 minutes before serving.
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