Squid Salad

Ingredients 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

Instructions 1. In a large saucepan, bring 3 quarts water to a boil. Add 1 tablespoon salt. Add squid rings and tentacles and cook just until rings turn opaque, about 1 minute. Drain.
2. Transfer squid to a large serving bowl. Let cool for about 10 minutes, add remaining ingredients. Toss to combine. Refrigerate for at least 2 hours

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