Tom Fitzmorris

Squid with Spicy Creole Vinaigrette

Preparation info

  • Serves

    four

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

One of the best ways to serve squid is as a salad. This is sort of that, although it’s really more akin to Shrimp Rémoulade with Two Sauces and Crabmeat Ravigote. The best squid to use are the small ones, about three to four inches long.

Ingredients

  • 2 lb. small squid
  • ¼ cup red wine vinegar
  • ¼ cup

Method

  1. The only difficulty with squid is cleaning it, and even that task is easy if you remember that the undesirable parts are where the tentacles meet the body. Cut out the ¼-inch section that includes the beak and the eyes. Then carefully remove the ink sac and the cartilage pen from the body and rub off the dark, thin skin. On the tentacle part, make sure there is a clear r