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Squid Salad

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Lola

Squid simmered in wine and tossed with a tangy vinaigrette. Perfect antipasti. Don't forget the crusty Italian bread and fruity extra virgin olive oil for dipping.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 353 mg
  • 118%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Prepare squid by pulling off the tentacles and head. Reach into the body and pull out the hard quill and discard. Peel the colored skin off from the body. Rinse under cold water and cut the body into rings. Cut the tentacles from the head and discard the head.
  2. Place the onion, garlic, wine and water in a medium saute pan. Bring to liquid to a boil. Add the prepared squid. Turn heat down to low. Cover and simmer for 1 hour.
  3. While squid is cooking prepare the dressing. In small bowl stir together the shallot, 2 garlic cloves, olive oil, lemon zest, lemon juice and salt an pepper to taste.
  4. Drain the cooked squid and let cool slightly. In a medium bowl toss the squid with the dressing cover and let marinate for at least 15 minutes and serve.
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Reviews

GEZANDOR
10
12/31/2004

I found this to be quite good without the 1/2 cup of olive oil or pasta. A great diet snack any time of the day with lots of chpped celery, green and red peppers, and red onions.

Ian Jackson
6
10/6/2007

Really good recipe followed it to the letter and it turned out great. My only suggestion would be if possible stir the dressing through and allow to stand until the dish is cold so that it marinates properly. Will cook it again for sure.

IBNSHISHA
5
11/1/2004

Made this as part of a Halloween dinner using whole little squids (firefly variety) and adding mesclun to the toss. It wasn't quite as good as I thought it would be. Will try again closer to the actual recipe.