- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 230 kcal
Quick summary
“The squid salad brings tender rings cooked quickly and cooled in an ice bath, mixed with strips of red bell pepper, red onion, and a citrus dressing of olive oil and lemon. A crispy, protein-rich, and refreshing option.”
What you need to know
- The lightning-fast cooking of 2 to 3 minutes in boiling water prevents the squid proteins from hardening and becoming rubbery.
- The immediate thermal shock in cold water stops the residual cooking and fixes the soft texture of the slices.
- The emulsified sauce of olive oil and fresh lemon seasons the vegetables and coats every piece of seafood.
Ingredients
Main
- 500g of cleaned squid
- 1 pimentão vermelho cortado em tiras
- 1 cebola roxa fatiada
- 1/2 cup of chopped parsley
- Juice of 2 lemons
- 3 tablespoons of olive oil
- Salt and pepper to taste
- Make sure not to cook the squid for too long to avoid them becoming rubbery.
- Try adding cubed avocado for a creamy texture.
- The sauce can be varied with the addition of mustard or honey.
- For a spicy touch, add chopped chili pepper.
- Combine with green leaves for an even more beautiful presentation.
Instructions
Principal
- Bring a pot of water to a boil. Add a pinch of salt.
- When the water is boiling, add the squid and cook for 2-3 minutes until tender.
- Remove the squid from the pan and plunge them into cold water to stop the cooking.
- In a large bowl, mix the bell pepper, red onion, and parsley.
- Add the cooked squid to the bowl with the vegetables.
- Drizzle with lemon juice and olive oil, seasoning with salt and pepper to taste.
- Mix well so that all ingredients are coated in the sauce.
- Let the salad rest in the refrigerator for 10 minutes before serving.
Chef's tips
- Respect the squid boiling time precisely; going over 3 minutes will leave the meat with a rubbery texture.
- Keep a bowl with water and ice cubes next to the stove to transfer the squid the exact instant you remove it from the pan.
- Let the salad rest for 10 minutes in the refrigerator so the vegetables absorb the balanced acidity of the sauce.
Variations
- Add 1 teaspoon of Dijon mustard and 1 teaspoon of honey to the lemon dressing to make it sweet and sour.
- Incorporate 1 ripe and firm avocado cut into medium cubes into the salad to add smooth creaminess.
- Add seedless chili pepper sliced into thin rings for a well-balanced spicy touch.
Substitutions
- Whole squid rings can be replaced with squid tentacles or thin strips of pre-cooked cuttlefish.
- Red bell pepper can be swapped for thinly sliced yellow bell pepper for a luminous presentation.
- Fresh chopped parsley can be replaced by chopped cilantro or torn fresh basil leaves.
How to store
Store in a well-sealed glass container in the refrigerator for up to 2 days. Mix gently with a spoon before serving to redistribute the citrus olive oil and lemon sauce that tends to settle at the bottom of the dish.
Can it be frozen?
Do not freeze the assembled salad with raw vegetables, as they soften and release too much water. If you want to freeze, cook the squid in water for 2 minutes, give it a thermal shock, and freeze them plain in their own bag for up to 45 days.
What to serve with
Serves very well on a bed of arugula greens, accompanied by thin ciabatta toast or roasted potatoes. Pairs with dry white Sauvignon Blanc wine, brut sparkling wine, or water flavored with mint.
Frequently asked questions
Can I grill the squid in a skillet instead of cooking it in water?
Yes, sear the rings in a very hot skillet with olive oil for just 1 minute on each side and add to the salad.
Does the thermal shock in cold water alter the seasoning of the squid?
Does not change; it just cools the meat quickly to stop internal cooking before joining the sauce.
How to clean the whole fresh squid to cut into rings?
Pull the head with the tentacles, remove the internal transparent cartilage, wash the tube inside, and slice.
Why does squid get rubbery so easily?
Squid meat has fine collagen fibers that contract sharply with excessive heat beyond 3 minutes.
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