Squid Salad

Squid Salad
Recipe type: salads
  • 3 pounds squid, cleaned, rinsed, body sac cut into ¼-inch rings, tentacles cut in half
  • ¾ cup extra-virgin olive oil
  • ¼ cup fresh lemon juice
  • 2 cloves garlic, minced
  • 1 cup oil-cured black olives, pitted and coarsely chopped
  • 1 cup roasted red bell peppers, chopped
  • 1 teaspoon crushed red pepper flakes
  • 3 ribs of celery with leaves, chopped
  • Salt and pepper to taste
  1. In a large saucepan, bring 3 quarts water to a boil.
  2. Add 1 tablespoon salt.
  3. Add squid rings and tentacles and cook just until rings turn opaque, about 1 minute.
  4. Drain.
  5. Transfer squid to a large serving bowl.
  6. Let cool for about 10 minutes, add remaining ingredients.
  7. Toss to combine.
  8. Refrigerate for at least 2 hours

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