Salade de Calmar (Squid salad)
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds squid, cleaned
- ¼cup dry white wine
- Salt to taste, if desired
- Freshly ground pepper to taste
- 2cloves garlic, peeled and left whole
- 1hot red pepper or ¼ teaspoon dried hot red pepper flakes
- 1bay leaf
- 4sprigs fresh parsley
- 2teaspoons finely minced garlic
- 3tablespoons finely chopped parsley
- 2tablespoons lemon juice
- 1tablespoon red wine vinegar
- ¼cup olive oil
- ½cup finely chopped red onion
Nutritional analysis per serving (4 servings)
359 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 36 grams protein; 684 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut bodies of the squid into rings about half an inch wide. Cut tentacles into bite-size pieces. There should be about three and one-half cups.
- Step 2
Put the squid in a saucepan or small kettle and add the wine, water to cover, salt, pepper, garlic cloves, red pepper, bay leaf and parsley sprigs. Bring to a boil. Cover and let cook about one minute or just until squid pieces firm up. Drain and chill.
- Step 3
Put the squid in a mixing bowl and add the remaining ingredients. Toss and serve chilled.
- Freshly cooked shelled shrimp are also excellent in a salad with squid. Simply substitute a portion of shrimp for any given quantity of the squid.
Private Notes
Comments
One has to adapt to what one has; I used lime juice instead of lemon, added sliced black olives and a can of rinsed chick peas and served it over arugula and bibb lettuce. Also added about 2 TBs Soy Sauce. It was very, very good as a main course.