Ingredients for Squid Salad
- 1 medium onion, chopped
- Garlic Clove
- Salt and freshly ground black pepper to taste
- White Wine
- 1/2 cup water
- 1 pound cleaned squid
- Shallots
- Garlic Cloves
- Extra Virgin Olive Oil
- 1 tablespoon lemon zest
- Fresh Lemon Juice
- Salt And Pepper
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How to Make Squid Salad
- Clean the squid: Gently pull off the tentacles and head. Reach into the body cavity and remove the hard quill, discarding it. Peel off the colored skin from the body. Rinse thoroughly under cold water and pat dry.
- Prepare the squid: Cut the squid body into 1/2-inch rings. Separate the tentacles from the head and discard the head.
- Sauté aromatics: In a medium saucepan, sauté 1 medium onion (chopped) and 2 cloves garlic (minced) in 2 tablespoons of olive oil over medium heat until softened (about 5 minutes).
- Simmer the squid: Add 1 cup dry white wine and 1/2 cup water to the saucepan. Bring to a boil, then add the prepared squid. Reduce heat to low, cover, and simmer for 1 hour, or until the squid is tender.
- Prepare the vinaigrette: While the squid simmers, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon lemon zest, 1 shallot (finely minced), 2 cloves garlic (minced), salt, and freshly ground black pepper to taste in a small bowl.
- Marinate and serve: Once the squid is cooked, drain it and let it cool slightly. Gently toss the cooled squid with the vinaigrette in a medium bowl. Cover and marinate for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature with crusty Italian bread and extra virgin olive oil for dipping. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
6g
Fat
15g
Carbs
3g
