Celebrity chef

Tom Norrington-Davies

Tom is a cook and a writer who was involved with the groundbreaking London gastro-pub ‘The Eagle’. Tom contributed to the book Big Flavours & Rough Edges and penned Just Like My Mother Used To Make and Cupboard Love. He writes for delicious. and regularly writes for national publications, including The Guardian.

Serves 4 as a starter or 2 as a main

Squid, lemon and caper salad recipe

rate this recipe Thanks for rating!

Takes 25 minutes to make, plus overnight marinating

600g squid, cleaned, gutted and cut into rings
Juice of 3 unwaxed lemons, with their leaves if possible
2 tbsp capers
3 garlic cloves, finely sliced
Few whole black peppercorns
Handful pitted Kalamata, halved, or whole small black olives
100ml extra-virgin olive oil

Add to my cookbook

Print this recipe

Email a friend

1. Put a generous handful of salt into a large pan of water and bring to a rolling boil. Blanch the squid in the pan for no more than 30 seconds, then drain. Alternatively, sear it on a ridged griddle or cast-iron frying pan for about 30 seconds on either side.
2. Using a potato peeler or fruit knife, peel 4 or 5 strips of lemon zest and put them in a mixing bowl. If the lemons have leaves, de-stalk and shred two of them to add to the zest. (You could use bay leaves instead.)
3. Add the capers to the bowl – after soaking and rinsing them if they are packed in salt. Add the lemon juice, garlic, peppercorns, olives and oil. Mix thoroughly, then stir in the squid while still warm. Cover and marinate in the fridge, ideally overnight.
4. Serve with lemon wedges. This is great with thin slices of fennel or chicory, or pop it on toast or toss with warm new potatoes. It shouldn’t need salt but check to make sure.

Nutritional info

Per serving (based on 4): 305kcals, 22.4g fat (3.4g saturated), 23.7g protein, 4g carbs, 0.7g sugar, 0.8g salt

Chef's tip

See our Know How section for details of how to prepare squid and cuttlefish.

Wine Recommendation

Choose a wine that’s extremely dry and whistle-clean. There’s nothing to beat chilled fino sherry.

Other recipes by Tom Norrington-Davies

Other Mediterranean recipes

Greek beef burger with beetroot relish recipe

Moussaka recipe

Tzatziki burgers recipe

Paprika-spiced pork recipe

Greek salad recipe

Seared fillet of lamb with mint and chilli sauce recipe

Roasted Mediterranean vegetable lasagne recipe

Mediterranean chicken recipe

Roast leg of lamb with aubergine Parmigiana recipe

Chocolate Top 10

Mince recipes

Quick pasta dishes

In This Month's Issue

This month's cover dish

Baked apples with caramel sauce and vanilla ice cream recipe

Try these new recipes:

Roast cod with bacon, tomatoes and basil recipe

Pork medallions with Verdi butter recipe

Beef, spinach and mozzarella ragù recipe

Hot smoked trout, cucumber and dill salad recipe

Pea shoot and egg salad with Parma ham and Pecorino recipe

Spaghetti with chicken, rosemary and artichokes recipe

Greek lamb pittas recipe

Spiced meatball curry recipe

Latest User Recipes

Your comments

We'd love to hear what you think. Register or sign in to leave your comments.

New issue on sale 4 Sept

New look mag with over 100 great recipes and ideas - James Martin's seasonal specials - Angela Hartnett's entertaining menu - Rachel Allen talks oats - The ideal kitchen - What tickles stars' tastebuds? - Meat-free marvels

Win a luxury break

Enter for a chance to win a weekend at the London Marriott Hotel & lunch at Ramsay's Maze Grill.

Buy 6 issues of delicious. for £6

These offers just get better and better...