Squid salad and potatoes, a simple and tasty dish that everyone will love, can be served as an appetizer in small single portions or as a main course. I also tell you that this salad is delicious served either warm or cold, in summer you can pair this squid salad with a mayonnaise sauce or, to make it more appetizing without mayonnaise, you can use a sauce made with yogurt. Since I used frozen squid, it is also a practical recipe that really takes little time to prepare!
Other recipes with squid and calamari:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
- Energy 100.51 (Kcal)
- Carbohydrates 7.18 (g) of which sugars 1.01 (g)
- Proteins 10.25 (g)
- Fat 3.67 (g) of which saturated 0.98 (g)of which unsaturated 0.67 (g)
- Fibers 1.02 (g)
- Sodium 534.55 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the squid and potato salad
- 1 lb squid (frozen and already sliced)
- 7 oz potato (already peeled)
- 1 carrot (medium size)
- 0.7 oz celery (already cleaned, optional)
- 2 tablespoons extra virgin olive oil
- 1 tsp Himalayan pink salt (or 1/2 tsp of regular fine salt)
- 1/2 tsp mixed peppercorns (to be freshly ground)
Useful Tools
- Pot
- Bowl
- 2 Spoons
- Knife
Steps to Make the Recipe
Bring a pot of water to boil, add the cleaned and roughly chopped carrot and celery. Once boiling, add the previously cleaned and diced potato, making sure the cubes are all the same size. Boil for 10 minutes (if the cubes are small, 10 minutes is more than enough to cook the potatoes).
Once cooked, drain the potatoes (leaving the carrot and celery in the pot) using a slotted spoon, and set them aside in a bowl.
Now add the frozen squid to the pot, and from the moment it starts boiling, cook for 5/6 minutes, then drain the squid into a serving bowl.
Combine the squid and potatoes, season with olive oil, pink salt, and plenty of freshly ground mixed pepper. Stir gently to avoid breaking the potatoes and serve warm or cold!
Tips…
The broth left from cooking the squid and potato salad with carrot and celery can be reused for tasty soups. Additionally, you can serve this squid salad with toasted crostini with oil and garlic.
