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.
- 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
- Slice the squid into rings, a centimeter or so in width, and divide tentacle clusters into two parts.
- Put into boiling water and leave for about 2 minutes.
- Drain and leave.
- Finely chop shallot, carrot and celery.
- In a bowl, mix lemon juice, white wine vinegar, olive oil and salt.
- 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.
- Cover and put in the fridge.