The seafood salad with squid and vegetables is an easy and quick seafood appetizer to prepare, as well as being economical compared to the traditional octopus salad.
Contrary to popular belief, squid are not less tender than calamari but crunchier; moreover, this misconception makes them also much more economical.
It is a versatile, fresh, and light seafood salad.
I added raw and crunchy vegetables.
An easy and quick seafood salad that you can turn to during holiday occasions especially if there are numerous dishes to prepare.
It can be served as an appetizer or a main course.
As an alternative to squid, you can purchase calamari.
In our dietary scheme, octopus, calamari, cuttlefish, and squid are among the foods marked with two asterisks, i.e., ** to be consumed occasionally.
In fact, despite being mollusks with lean meat, they are a source of cholesterol whose intake should be limited.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 14 oz squid
- as needed fennel
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 pinch red chili pepper (coarsely chopped)
- as needed chopped parsley
- 1 drop vinegar
- 1 drizzle extra virgin olive oil (raw)
- capers
- olives
- carrot
- celery
Suggested Tools
- Cutting Board
- Scissors for kitchen
- 1 Colander
- 1 Pot
- 1 Bowl
Preparation
I recommend buying squid from your trusted fishmonger, asking for them already cleaned.
Otherwise, proceed with cleaning the squid.
You will need:
– cutting board;
– scissors.HOW TO CLEAN SQUID
• pull the tentacles out of the pouch;
• this way, the innards and ink sac will also come out;
• continue cleaning the pouch by pulling the skin and removing the spine;
• continue cleaning the tentacles by removing the beak;
• rinse the pouch [outside and inside] and tentacles well under water.
With this process, you will get closed pouches to cook whole or cut into rings.HOW TO CLEAN SQUID – easy and quick method
• lay the squid on a cutting board;
• with scissors, cut the pouch open vertically;
• remove the innards and ink sac [being careful not to break them] along with the tentacles in one block;
• thoroughly clean the pouch by pulling the skin and removing the spine;
• clean the tentacles by removing the upper part where the eyes are and extract the beak;
• rinse the pouch and tentacles well under water.
With this process, suitable even for those less experienced in fish cleaning, you will get open pouches to cook whole or cut into chunks not rings.Take the squid out of the fridge at least half an hour before cooking them.
Boiled Squid
In a pot, bring plenty of salted water to a boil and add the squid cut into rings or chunks.
Cook for 10 minutes.
Pour the squid into a colander, chill them under running water, and let them drain well.Place the squid in a bowl.
Season with:
• a pinch of salt;
• a pinch of pepper;
• a pinch of coarsely chopped red chili pepper;
• chopped parsley;
• a drop of vinegar;
• a drizzle of raw oil;
and mix.I prepared my squid salad with vegetables in a simple version by adding fennel.
You can add:
• carrots;
• celery;
and season with:
• capers
• olives.Plate it.
Your seafood salad with squid and vegetables is ready.
Enjoy your meal!
… as an alternative to the seafood salad with squid and vegetables:
• squid tentacle salad with cooked and sliced squid;
even easier and quicker prepared with pre-cooked and sliced giant squid tentacles available frozen or by weight at the fresh fish counter or freezer section.
• octopus salad with vegetables;
• cuttlefish salad with little vegetables.
Notes
Notes
FAQ (Questions and Answers)
How to store seafood salad?
Store the seafood salad in the fridge in an airtight container or in a bowl sealed with cling film.
The seafood salad can be stored in the fridge for 1-2 days.
