Marinated squid – seafood joy

Innocent veg pots are great: dinner and a useful receptacle. For squid.

Squid is one of my favourite things from the sea. I love watching programs about them or seeing them swim about – squid are truly amazing creatures – and I love them on my plate. A few weeks ago I was at a party where one of the guests, a restaurant manager, brought along a huge tub of squid salad. It was all tentacles because the restaurant guests are a little too squeamish to eat them. They want rings only. The guests at the party were divided too: half dove in and slurped up delicate tentacles, the other half looked the other way. The squid were marinated very simply with shallots, white wine vinegar, olive oil, a splash of truffle oil and carrots. It was really, really nice. So I decided to make my own version.

A friend of mine gave me an opportunity: we got together for lobster, squid and scallops one evening and I tried out my theory of how easy it would be to marinate squid. We enjoyed it with some pink fizz and a sourdough loaf. It was perfect. Tangy, gentle, hinting of the sea.

And in case you wonder: the tentacles are the best bits.

The marinated squid can be eaten within the hour and keeps well in the fridge for three to five days.

Marinated squid

 

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Preparation time

20 mins

Cooking time

1 hour

Total time

1 hour 20 mins

 

Serve this on a bed of lettuce, generously sprinkled with parsley, or throw in with pasta, being careful to not overcook it and make tough. Or, serve it as it is, with good bread. The left over vegetables are great either cooked gently and used in soups or stews, or just mopped up with bread. There is no need to waste anything.

Author: Edinburgh Foody

Recipe type: Seafood

Cuisine: Mediterranean

Serves: 1 tub

Ingredients

• 2 squid
• 2 small shallots or ½ long shallot, finely chopped
• ½ carrot, finely chopped
• 1 stick celery, finely chopped
• Juice of one lemon
• 3 table spoons white wine vinegar
• 15cl olive oil
• A good pinch of salt

Instructions

1. Slice the squid into rings, a centimeter or so in width, and divide tentacle clusters into two parts.
2. Put into boiling water and leave for about 2 minutes.
3. Drain and leave.
4. Finely chop shallot, carrot and celery.
5. In a bowl, mix lemon juice, white wine vinegar, olive oil and salt.
6. In a large plastic tub, or a glass bowl, add a little dressing, half of the squid, more dressing, the rest of the squid and top off with the rest of the dressing.
7. Cover and put in the fridge.

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Last updated by Caroline von Schmalensee at April 25, 2017.