Squid Salad

Name: Squid Salad
Ingredients: 3 pounds small squid, cleaned; ¾ cup extra virgin olive oil; Kosher or coarse salt to taste; Kosher or coarse salt to taste; Juice of 1 lemon; ½ cup chopped fresh flat-leaf parsley; ¼ teaspoon peperoncino, or to taste; Freshly ground black pepper to taste

Preparation info

Serves
4

Difficulty
Easy

Appears in

Lemons (A Country Garden Cookbook)

By Christopher Idone

Published 1995

About

Fast cooking is the secret to tender squid. Serve it with crusty bread and chilled, dry white wine.

Ingredients

3 pounds small squid, cleaned
¾ cup extra virgin olive oil
Kosher or

Fish course
Gluten-free
Pescatarian

Method

Wash and dry the squid thoroughly. Cut the mantles into ¾-inch rounds and the tentacles into bite-sized pieces. If the tentacles are small, leave whole. Dry on paper towel.

In a large skillet, heat ¼ cup oil over medium heat. Add the squid and toss in the oil. Cook for 5 to 8 minutes, or until tender. Do not overcook or the squid will toughen. Season with salt and drain in a large sieve