0.0 – 0 reviews • Shellfish Recipes
| Level: |
Easy |
| Total: |
2 hr 20 min |
| Prep: |
15 min |
| Inactive: |
2 hr |
| Cook: |
5 min |
| Yield: |
4 servings |
Ingredients
- 2 1/4 pounds squid, cleaned, scored on the inside and sliced into strips
- 2 1/2 tablespoons olive oil, divided
- 2 cloves garlic, crushed
- 1 long red chile, seeded and finely chopped
- 1 Lebanese or English cucumber, peeled, halved, seeded and cut into small half-moons
- 1/2 pound yellow teardrop or grape tomatoes, halved
- 2 celery stalks, thinly sliced on a bias
- 1 small handful celery leaves
- 1 large handful fresh basil leaves
- 1 tablespoon lemon juice
- Sea salt and freshly cracked black pepper
- 1 tablespoon nonpareil or salted baby capers, rinsed
Instructions
- Add the squid to a non-metallic bowl with 1 1/2 tablespoons olive oil, the garlic, chile, and toss to coat the squid. Cover the bowl with plastic wrap, and leave it in the refrigerator to marinate for 2 to 3 hours.
- Heat a large frying pan over high heat. Remove the squid from the marinade, and discard the marinade. Add the squid strips, and cook until it is just cooked, about 1 to 2 minutes per side. Take care not to overcook the squid or it will become tough.
- Combine the cucumber, tomatoes, celery, celery leaves and basil in a large bowl.
- In a separate bowl, whisk together the remaining 1 tablespoon olive oil and lemon juice, and season the mixture with the sea salt and black pepper. Set the dressing aside.
- Add the squid to the vegetables and toss well. Pile the salad onto a large platter, garnish with the capers and drizzle with the lemon dressing. Serve the salad immediately.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
363 |
| Total Fat |
13 g |
| Saturated Fat |
3 g |
| Carbohydrates |
18 g |
| Dietary Fiber |
2 g |
| Sugar |
6 g |
| Protein |
42 g |
| Cholesterol |
595 mg |
| Sodium |
1021 mg |
