Squid, lemon and caper salad
- February 2005
- Serves 4 people
- Takes 25 minutes to make, plus overnight marinating
This squid salad recipe makes a great starter for a dinner party or a light meal for two. It’s best made a day ahead.
- 22.4g (3.4g saturated)
- 4g (0.7g sugar)
- 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
- 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.
- 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.)
- 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.
- 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.
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