The boiled and sliced squid tentacle salad is the easy and quick budget alternative to the traditional octopus salad.
I used the frozen boiled and sliced giant squid tentacles easily available in the freezer section or frozen food aisle of the supermarket.
I added raw and crunchy vegetables that enhance its flavor.
A simple recipe to enjoy with family that can serve as an appetizer or main course for holidays and special occasions.
- Difficulty: Easy
- Cost: Budget
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 8.8 oz squid tentacles (frozen boiled and sliced giant packaged or loose)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- as needed chopped parsley
- as needed apple cider vinegar
- as needed lemon juice
- 1 drizzle extra virgin olive oil (raw)
- carrot
- fennel
- capers
- olives
Suggested Tools
- Knife
- Cutting Board
Preparation
I used the frozen boiled and sliced giant squid tentacles easily available in the freezer section or frozen food aisle of the supermarket.
Specifically:
– 250 g package;
– the product is cooked and used frozen after blanching.
Follow the instructions on the package.In a pot, bring plenty of salted water to a boil.
Meanwhile:
– open the package of squid tentacles – already cooked and sliced – frozen;
– pour them into a colander;
– rinse under running water and drain.
Pour the frozen and rinsed squid into the pot, wait for the water to return to a boil, and let them simmer for a few seconds.Drain the squid, cool under running water, and let them drain well.
In a bowl, season with:
– a pinch of salt;
– a pinch of pepper;
– chopped parsley;
– vinegar;
– lemon juice;
– a drizzle of extra virgin olive oil.Add the vegetables.
I added julienned carrots and diced fennel and finished with capers and olives.Plate it.
Your boiled and sliced squid tentacle salad is ready.
Enjoy your meal.
Storage, Tips, and Variations
The squid tentacle salad can be stored in the fridge in an airtight container for one day.
It is perfect for taking outside, in a thermal container or cooler bag.
FAQ
Shellfish and Cholesterol
In our dietary regimen, squid, octopus, and cuttlefish are among the foods recommended for occasional consumption.
Despite being shellfish with lean meat, they are a source of cholesterol whose intake should be limited.
Nutritional guidelines recommend a dietary cholesterol intake of less than 300 mg per day, which can decrease to 200 mg per day in cases of hypercholesterolemia and hyperglycemia.
