GRILLED SQUID SALAD
Inspired by the investment in flavour that Nonna Franchina made in stuffing her squid, I came up with this recipe, which uses the same principle but in reverse. We're making a mind-blowing salsa to plunge the hot grilled squid straight into, creating a wonderful harmony between flavour and texture. The salsa is also great when used to dress grilled veg, lamb or other seafood, tossed with pasta or as a topping for crostini.
Provided by Jamie Oliver
Categories Healthy fish recipes Jamie Cooks Italy Seafood Italian Bread Quick fixes
Time 30m
Yield 4 to 6
Number Of Ingredients 10
Steps:
- Soak the capers in a bowl of water. Squeeze all the lemon juice into a large shallow bowl and add 4 tablespoons of oil. Peel the garlic and finely chop with the chilli, anchovies, pistachios, drained capers and mint leaves. Scrape it all into the bowl and mix together well.
- Reserving the tentacles, run a sharp knife down the length of each squid tube, cutting through one side only so you can open each one out like a book. Lightly score the inside of each tube in a criss-cross fashion at ½cm intervals. To cook the squid, follow Franchina's guidance and get the tentacles on early, then add the tubes, from largest to smallest. In a screaming hot griddle pan or on a barbecue, cook each piece for about 1 minute per side - with no oil or seasoning - until lightly charred and starting to curl. Start with the cut side when you do the tubes, and keep the squid moving for even cooking. As each piece is done, use tongs to dunk it straight into the salsa, turning and coating it in all that flavour.
- Slice the tomatoes and lay over a serving platter. Finely slice the squid tubes, pull the tentacles apart, then arrange on top of the tomatoes. Spoon over all the remaining salsa, and serve hot or at room temperature.
Nutrition Facts : Calories 266 calories, Fat 18.4 g fat, SaturatedFat 2.8 g saturated fat, Protein 19 g protein, Carbohydrate 6.5 g carbohydrate, Sugar 4.7 g sugar, Sodium 0.9 g salt, Fiber 1.8 g fibre
BARBECUED SQUID SALAD
Marinating squid before sizzling it on the barbecue or griddle gives it a flavour boost. Accompany with a salad of mango, avocado and black beans
Provided by Jane Hornby
Categories Main course
Time 25m
Number Of Ingredients 12
Steps:
- Heat the barbecue. Meanwhile, marinate the squid for at least 30 mins, or up to 4 hrs. First, slash the squid tubes all over at 5mm-1cm intervals on each side, cutting through most of the flesh but leaving the sides intact. If there are any particularly large tubes, cut them in half width-ways. Put into a non-metallic bowl with the other squid ingredients and leave to marinate.
- For the salad, toss the onion, mango and chilli with the lime juice (from the limes used for the squid) and a pinch of salt and leave for at least 10 mins, or until the onion turns pink. Add the beans to one side of the bowl.
- Halve, stone and scoop the avocado into the salad bowl, then add plenty of seasoning and season the squid with sea salt.
- When the barbecue is ready, barbecue the squid tubes and tentacles for no more than 11⁄2 mins in total - the flesh should just change from greyish to opaque and shrink up into a spiral shape where you've made your cuts. Toss the salad ingredients together very roughly, pile onto a platter and top with the hot squid and coriander. Drizzle with extra virgin olive oil and serve with lime wedges on the side.
Nutrition Facts : Calories 374 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 26 grams protein, Sodium 0.4 milligram of sodium
SEASIDE SQUID SALAD
Steps:
- Thoroughly rinse the squid under cold water and pat dry. Cut the tentacles in half lengthwise. Cut the bodies in half lengthwise as well and then into 1/2-inch wide pieces. Set aside.
- Over high heat, bring 1/2 inch of water to a boil in a 6-quart saucepan. Decrease the heat in order to maintain a simmer. Place the squid in a steamer basket and gently set over the simmering water. Cover and steam for 2 to 4 minutes. Remove the steamer basket from the pot and plunge the squid into ice water to stop the cooking. Remove from the water and drain thoroughly. Set aside.
- In a large mixing bowl whisk together the lemon juice, olive oil, salt, black pepper, cumin and cayenne pepper. Add the squid, tomato, onion, capers and cilantro and toss until combined. Cover and refrigerate for 1 hour before serving.
CALAMARI SALAD
This is a Southwestern style marinated calamari salad.
Provided by Angel
Categories Salad Seafood Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 16
Steps:
- In a small bowl, mix the olive oil, red wine vinegar, and garlic.
- In a medium saucepan, bring the wine and water to a low boil. Stir in the squid and cook until opaque, about 2 minutes. Drain and cool.
- In a large bowl, mix the celery, cilantro, green bell pepper, red bell pepper, yellow bell pepper, cucumber, green onions, parsley, jicama, and jalapeno. Toss gently with the squid and the olive oil dressing mixture. Chill until serving.
Nutrition Facts : Calories 235.6 calories, Carbohydrate 10.9 g, Cholesterol 132.2 mg, Fat 14.6 g, Fiber 2.9 g, Protein 10.5 g, SaturatedFat 2.1 g, Sodium 51.6 mg, Sugar 3 g
CALAMARI SALAD
Steps:
- 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, tomatoes, celery, 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.
SQUID SALAD
Make and share this squid salad recipe from Food.com.
Provided by ngibsonn
Categories Squid
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the tubwise body of the squid crosswise into ¼" rings.
- Wash these rings and the tentacles and put in a pan with 4 tbsps water.
- Boil, cover and simmer for about 3 mins or until the squid turns opaque.
- Drain and put into a bowl.
- Peel and finely slice the shallots.
- Add to squid with lime juice, fish sauce, sugar, chilli powder and corriander leaves.
- Toss well and check the seasoning.
- Just before serving arrange the lettuce leaves on a serving plate.
- Peel the cucumber and slice into thin rounds.
- Cut the tomatoes in half vertically.
- Put the squid salad on top of the lettuce and surround with cucumber slices and tomato halves.
Nutrition Facts : Calories 167.9, Fat 2.2, SaturatedFat 0.6, Cholesterol 352.9, Sodium 782.4, Carbohydrate 11.1, Fiber 0.7, Sugar 2.3, Protein 25
SQUID SALAD
Squid simmered in wine and tossed with a tangy vinaigrette. Perfect antipasti. Don't forget the crusty Italian bread and fruity extra virgin olive oil for dipping.
Provided by Althea
Categories Salad Seafood Salad Recipes
Time 1h50m
Yield 6
Number Of Ingredients 12
Steps:
- Prepare squid by pulling off the tentacles and head. Reach into the body and pull out the hard quill and discard. Peel the colored skin off from the body. Rinse under cold water and cut the body into rings. Cut the tentacles from the head and discard the head.
- Place the onion, garlic, wine and water in a medium saute pan. Bring to liquid to a boil. Add the prepared squid. Turn heat down to low. Cover and simmer for 1 hour.
- While squid is cooking prepare the dressing. In small bowl stir together the shallot, 2 garlic cloves, olive oil, lemon zest, lemon juice and salt an pepper to taste.
- Drain the cooked squid and let cool slightly. In a medium bowl toss the squid with the dressing cover and let marinate for at least 15 minutes and serve.
Nutrition Facts : Calories 358.7 calories, Carbohydrate 10.4 g, Cholesterol 352.6 mg, Fat 20.8 g, Fiber 0.5 g, Protein 24.1 g, SaturatedFat 3.2 g, Sodium 70.3 mg, Sugar 1.8 g
AUTHENTIC SPICY THAI SQUID SALAD RECIPE - YAM PLA-MUEK
Deliciously easy Thai spicy squid salad recipe that combines the flavor of sweet, spicy, bitter, and savory into one dish.
Provided by Lane
Categories Side Dishes
Time 26m
Number Of Ingredients 15
Steps:
- Prepare the bell peppers and onions by slicing thinly. Add the bell peppers to an ice cold water bath while preparing other ingredients.
- Slice the pickled garlic cloves and set aside. Reserve 2 tablespoons of the pickled garlic juice that was part of the jar.
- Chop up the chilies, pac peow, cilantro, and green onions. Set aside.
- Score both squids by making narrow slices through the squid lengthways, careful not to cut all the way through. Turn the squid and score again to make small diamond shapes. This will allow the strips to curl up with a beautiful presentation.
- Cut the scored squid into bite size pieces, about 1 inch in length.
- Next, you'll want to blanch the squid. Put the squid in a heat safe bowl. Bring a pot of water to a boil. Ladle in the hot water from the pot to the heat safe bowl, and allow the squid to be blanched for about 30 seconds. Drain the squid, and repeat this process 2-3 times until the squid is cooked through. This method allows you to not overcook the squid. Overcooking the squid will turn it rubbery.
- Once the squid is cooked, add in the palm sugar, toasted rice powder, fish sauce, reserved pickled garlic juice, and lime juice. Stir it up.
- Add in the drained bell peppers, onion, and the rest of the herbs along with the crushed peanuts.
- For presentation, you can place the salad on a dish and surround with lots of green vegetables and herbs, adding the Thai chiles on top for a beautiful presentation of the dish.
Nutrition Facts : Calories 120 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 772 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
SQUID SALAD OR OCTOPUS SALAD - JAPANESE STYLE
You could either use squid or octopus for this salad, I have trouble finding octopus most times so I used squid. I normally buy my squid/octopus already cleaned and gutted. If your squid/octopus needs to be clean then remove the guts (discard) and legs from the body and rinse. Cut off the tips on the legs and discard, then chop the remaining leg pieces and body into bite-size chunks. Original recipe comes from 'Harumi's Japanese Home Cooking' by Harumi Kurihara but I have twinkled with it
Provided by Chef floWer
Categories Squid
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash, pat dry and cut salad leaves into bite-size pieces, then arrange the salad leaves into serving dish. Set aside.
- For the squid/octopus cut the body and legs into 1.5 cm thick then season with salt and pepper.
- Heat the olive oil in a frying pan, add the garlic and fry until you can smell its aroma.
- Add the squid/octopus into the pan with the garlic and cook until done. Squid/octopus' colour will change and it will no longer be transparent, Please NOTE do not overcook as it will becomes tough.
- Remove from heat and place on top of the prepared salad leaves in serving dish.
- Return frying pan to the heat, add the soy sauce, ginger, sugar and mix well with any remaining cooking juices from the squid/octopus, making sure that all the sugar dissolves.
- Pour dressing on top of squid/octopus then sprinkle some chilli powder or shichimi togarashi.
- If there is a lot of dressing you could serve it separately and dinners could help themselves if they wish for more dressing.
- Enjoy.
Nutrition Facts : Calories 236.1, Fat 9.4, SaturatedFat 1.6, Cholesterol 408.5, Sodium 503.2, Carbohydrate 8.2, Fiber 0.7, Sugar 0.9, Protein 28.2
CHILLI & LIME SQUID SALAD
James Martin's sensational starter is sure to impress dinner party guests - marinate the squid overnight, then sear just before serving over avocado and rocket
Provided by James Martin
Categories Starter
Time 18m
Number Of Ingredients 7
Steps:
- Mix two-thirds of the chillies and the garlic-infused oil in a large bowl and add the squid. Cover with cling film and leave them to marinate for at least 1 hr or overnight in the fridge.
- Just before serving, heat the barbecue or a griddle pan. Combine the avocado slices with the rocket. Divide between 6 small plates or bowls.
- When the barbecue is hot or your griddle pan almost smoking, add the limes, cut-side down. Tip on the squid, pressing lightly with the back of a fish slice to create charred lines. When the squid feels slightly firm, about 1 min 30 secs into cooking, turn over and press down with the fish slice again, cooking for another 1 min 30 secs or until the squid feels firm. Remove and place on a board.
- Slice the squid into 1-2cm rings and top each salad with a few rings and some crispy onions. Serve half a charred lime on the side for squeezing over, with the remaining chilli scattered over and a drizzle of garlic oil.
Nutrition Facts : Calories 293 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium
CALAMARI SALAD
Steps:
- To a large pot of boiling water, add lemon juice and salt. Add squid rings and cook for about 1 1/2 to 2 minutes. Drain.
- Combine onion, celery, garlic, parsley, olive oil, vinegar and herbs with cooked squid and serve at room temperature or cool.
FRESH SICILIAN MARINATED CALAMARI SALAD
Steps:
- Wash Squid well and cut Body into 1/2 inch slices (rings) and depending on the size of the squid halve tentacles lengthwise, if on the small side leave whole.
- In a large Stock Pot add water with salt and bring to a boil. Place Squid in pot and cook for 1 to 2 minutes until the squid is firm, do not cook too much or it will come rubbery.
- Put the squid in ice water to prevent further cooking.
- Drain the water and pat the squid dry
- Place in a large mixing bowl and add the Olive Oil, Vinegar, Sea Salt, Pepper, Garlic and Parsley and Celery and mix well. Let marinate for a few hours or better overnight. Serve with Lemon Wedges
SQUID SALAD
Steps:
- Pour 2 inches of water into a large Dutch oven or pot and bring to a boil. Add the bay leaves and lemon peel, and continue to boil for a few minutes, until they release their aromas.
- Set a colander or steamer over (but not touching) the water. Slip the calamari rings and tentacles into the colander or steamer, adjust the heat so the water is simmering, and cover. Cook until the calamari is just cooked through and has gone from opaque to translucent, about 6 to 7 minutes.
- Combine the olives, celery, roasted pepper, salt, oregano, peperoncino, and lemon juice in a large bowl. When the calamari is done, add it to the bowl, drizzle with the olive oil, and toss. Sprinkle in the parsley, toss again, and serve warm or at room temperature.
ITALIAN SEAFOOD SALAD (INSALATA DI MARE) RECIPE
Italy's classic light, bright salad of gently cooked and marinated seafood, including shrimp, squid, scallops, and mussels, with lemon juice, olive oil, parsley, and subtle spices.
Provided by Daniel Gritzer
Categories Appetizers and Hors d'Oeuvres Salads
Time 1h40m
Yield 6
Number Of Ingredients 17
Steps:
- Meanwhile, in a medium bowl, toss shrimp with salt and baking soda and refrigerate for 30 minutes.
- Pick all but 10 mussels from their shells, discarding shells. Cut shrimp in half lengthwise down the middle. In a medium bowl, combine parsley, remaining 1/2 cup (120ml) lemon juice, lemon zest, remaining 1/2 cup (120ml) olive oil, remaining 2 minced cloves garlic, cayenne pepper, and coriander seed (if using). Whisk well.
Nutrition Facts : Calories 604 kcal, Carbohydrate 19 g, Cholesterol 364 mg, Fiber 1 g, Protein 63 g, SaturatedFat 5 g, Sodium 1341 mg, Sugar 1 g, Fat 29 g, ServingSize Serves 4 to 6 as an appetizer, UnsaturatedFat 0 g
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- Heat 2 tbsp oil in a frying pan, add onion and cook over low-medium heat, stirring frequently, for 15 minutes or until softened. Sprinkle with sugar, add vinegar and raisins and simmer for 1 minute until reduced by half. Remove from heat and set aside until required.
- Preheat oven to 180C. Coarsely tear bread and combine in a large bowl with 2 tsp olive oil and season to taste with sea salt and freshly ground black pepper. Spread bread over an oven tray and cook for 10 minutes or until golden, then cool.
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- In a small bowl, combine the vinegar, lime juice, honey, chipotle, mint, and cilantro. Whisk in the olive oil and season with salt and pepper.
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- Next, rinse the squid thoroughly in cold water. Remove and discard any plastic-like spine bone from the inside. Cut the bodies into 1/2-inch rings. Drain in a colander and set aside.
- In a small saucepan, bring 3 cups of water to boil. Add some salt to the water, about 1/2 teaspoon of sea salt.
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- Light the grill. In a medium bowl, toss the squid with 1/4 cup of the oil and 3/4 teaspoon of the salt.
- In a large glass or stainless-steel bowl, combine the lemon juice, vinegar, the remaining 1/4 teaspoon salt, and the pepper. Stir in the remaining 1/2 cup oil with a fork. Stir in the basil.
- Grill the squid quickly over high heat, turning once, until just done, 1 to 2 minutes per side. Remove. When cool enough to handle, cut the bodies into 1/2-inch rings and cut the tentacles in half. Add the squid, lettuce, pimientos, olives, and scallions to the dressing and toss.
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- To clean the whole squid, grip the squid body, or "mantle," in one hand and the head with the tentacles in the other. Gently pull the head away from the mantle. Most of the innards will stay attached to the head and will be pulled out of the body. Pull out the clear, feather-shaped backbone, or "quill." Cut off the tentacles just above the eyes, remove the pea-shaped peak and innards, and discard. Remove the skin by grabbing with a paper towel and pulling away from the body; discard.
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