Squid salad is a recipe introduced to me by my aunt, who owned a trattoria, and I immediately made it my own.

Delicious in its simplicity, a combination of pan-cooked salad and grilled squid, seasoned with oil and lemon that surprises and captivates you immediately.

A combination that might seem unusual but believe me, it’s really worth trying. I’m sure you’ll be pleasantly surprised.

Great served as an appetizer or as a main course.

Easy to prepare even for those new to cooking.

Separate cooking of the two ingredients and the final seasoning are essential.

A dish that has no season, in fact, it can be served warm in winter and fresh in summer.

I recommend buying fresh and already cleaned fish. If frozen, the cleaning must be very thorough. It is necessary to wash the squid under running water, and gently remove the tentacles and entrails and the internal cartilage pen from the sac. Then drain them very well and dry with paper towels.

I also recommend

Difficulty: Easy
Cost: Medium
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients for preparing the squid salad

2.2 lbs squid
12 oz mixed salad
2 lemons
to taste fine salt
to taste extra virgin olive oil
4 cloves garlic

Tools

1 Griddle
1 Frying pan
1 Spatula
1 Citrus juicer
Paper towels

Steps for preparing the squid salad

To prepare the delicious squid salad, we start with cleaning the squid mentioned in the description and washing the mixed salad; I recommend the pre-packaged and ready-to-use bagged ones. Juice two medium-sized lemons using the juicer, and set aside.

Then heat up a griddle very well and cook the squid, turning them at least twice on each side for about ten minutes.
Meanwhile, in a nonstick frying pan, add half a finger of extra virgin olive oil and four cloves of garlic crushed with the blade of a knife to separate the skin from the flesh and let it roast. Once roasted, remove them and add the salad, salt, and cook for about ten minutes, stirring with a wooden spatula from time to time and with a lid.
Once both are cooked, combine the squid with the salad, mix well with the wooden spatula, and before serving, season with the previously squeezed lemon juice and a drizzle of extra virgin olive oil. Our recipe is finally ready to be served… warm in winter, and it’s also excellent cold in summer.
Enjoy your meal from Barbara!