August 1, 2013 § Leave a comment
I’m excited to share that the August issue of Newport Life Magazine includes my squid salad recipe! Not only is my recipe included in the article about squid, but my husband, Kyle caught the squid featured on the magazine cover shot and was interviewed for the article. Along side my dish is a recipe contributed by Jake Rojas from Tallulah on Thames.
One of my favorite things about the summer is Kyle coming home from a fishing trip with swordfish and squid. Both are easy to prepare and are an excellent source of protein and omega-3’s.
Interestingly, the August issue of Food & Wine also featured a squid salad recipe.
You’ll also notice the very cool squid napkins from Willywaw in the top photo. I purchased these from the Casey Farm Farmer’s Market a couple of years ago.
Below is my recipe. I used a good amount of avocado in this version 🙂
Makes 4 main-course servings
- 1 1/2 lb cleaned squid
- 2 tablespoons fresh lemon juice
- 1 tablespoon red-wine vinegar
- 1/3 cup extra-virgin olive oil
- 1 large garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup finely chopped red onion
- 1/3 cup pitted Kalamata olives, halved lengthwise
- 2 celery ribs, cut into 1/4-inch-thick slices
- 1 cup loosely packed fresh flat-leaf parsley leaves
- 2 tablespoons chopped fresh basil leaves
- 2 tablespoons capers
- 1 cup diced cucumbers
- 1 cup diced red bell pepper
Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.
Cook squid in a 5- to 6-quart pot of boiling salted water , uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.
Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.
Meanwhile, combine squid, olives, celery, cucumber, capers, pepper, basil and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.
Variations: Replace parsley and basil with cilantro and add avocado