Squid salad


Total time: 2hr 15m
Preparation Time: 45m

Servings
For 4 people


Nutritional Information

Contains 545 Kcal, 51g Protein, 29g Carbohydrates, 24g Fat


Ingredients

  • To cook the squid
  • 1 squid (approx. 1½ kg), order in advance at the fish counter
  • 2 tbsp coarse sea salt
  • 2.5 litres water
  • 2 dl white wine vinegar
  • 1 onions, skin left on, cut in half
  • 2 bay leaf
  • To fry the squid
  • oil for frying
  • 0.5 tsp salt
  • a little pepper
  • Salad
  • salted water, boiling
  • 350 g waxy potatoes, cut into 3 cm pieces
  • 3 tbsp lemon juice
  • 4 tbsp olive oil
  • 0.5 tsp salt
  • 250 g cherry tomatoes, halved
  • 1 tin white beans (e.g. cannellini), rinsed, drained
  • 1 tbsp capers, rinsed, drained
  • 3 tbsp flat-leaf parsley, coarsely chopped

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Instructions

  • To cook the squid

    Rub the salt into the squid, rinse well under running water. Bring the water and vinegar to the boil along with the onion and bay leaf. Add the squid, leave to infuse just below the boil for approx. 1½ hrs. Remove and allow to cool slightly. Rub off the skin with paper towels.
  • To fry the squid

    Cut the squid into approx. 4 cm pieces. Heat the oil in a non-stick frying pan. Brown the squid in batches for approx. 8 mins. per batch, remove from the heat, season.
  • Salad

    Cook the potatoes in boiling salted water for approx. 10 mins. until just soft, drain. Mix the lemon juice, oil and salt in a bowl. Add the squid and potatoes along with all the remaining ingredients, mix.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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