Marinated squid
Preparation time
Cooking time
Total time
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.
Recipe type: Seafood
Cuisine: Mediterranean
Serves: 1 tub
  • 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
  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.
Recipe by Edinburgh Foody at