Salmon salad
2020-08-13 / test@t
Mediterranean squid salad
A similar squid salad with vegetables and beans can be found in Italy, Spain and Greece. The difference will be very small. In Italy they will add basil, in Greece they use a lot of lemon juice, and in Spain they will put baked red pepper.
Ingredients
- 800 g squid, canned
- 400 g canned white beans, preferably cannellini
- half a red onion
- 3/4 cup olives, preferably kalamata
- 4 stalks of celery
- half a large red bell pepper
- 2 medium tomatoes
- half a fennel onion
- 1 medium bunch of parsley
- juice of 2 lemons
- salt, freshly ground black pepper
- a pinch of hot red pepper
- olive oil
STEP-BY-STEP COOKING RECIPE
Step 1
Peel the squid: remove the entrails and skins, rinse with cold water. If the squids are small, cut them into slices across the carcass. It is better to cut large carcasses in half and cut into strips 5–6 mm thick.
Step 2
Boil 1.5 liters of water in a saucepan, add a little salt. Dip the squid in boiling water and cook for 1–2 minutes. Once they turn white, transfer the squid to a colander. Pour cold water over and cool.
Step 3
Place the olives on a board and press down with the bottom of the glass to create a crack. Remove the bone through it. Cut the pulp into pieces.
Step 4
Cut the red onion and fennel into thin quarters. Remove seeds and stalk from pepper, cut into small cubes. Cut the tomatoes in half and remove the seeds. Cut the pulp into small cubes. Cut the celery into small cubes. Chop the parsley leaves.
Step 5
Rinse the beans in cold water, drain in a colander and drain completely.
Step 6
Combine vegetables, beans, olives and herbs in a large bowl, add squid and lemon juice. Add salt, black and red pepper, season the salad with olive oil. Refrigerate the salad for 30 minutes if desired.
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