Illustration

Grilled Squid Salad

Dairy-free, gluten-free

"Make this mouthwatering and very tasty salsa! The salad with grilled squid creates an amazing harmony of flavor and texture. Try it once and you'll love it!"

SERVES

4 to 6

COOKS IN

30 min

DIFFICULTY

Not too tricky

Calories

266

Fat

18.4g

Sugar

4.7g

Salt

0.9g

Protein

19g

Carbs

53.9g

Fiber

1.8g

Ingredients

- 2 tablespoons baby capers in brine
- 2 lemons
- extra virgin olive oil
- 1 clove of garlic
- 1 fresh red chili
- 4 anchovy fillets in oil, from sustainable sources
- 30g shelled unsalted pistachios
- ½ a bunch of fresh mint, (15g)
- 4 large squid, cleaned, gutted, from sustainable sources
- 500g large ripe tomatoes

Method

1. Soak the capers in a bowl of water. Squeeze all the lemon juice into a large shallow bowl and add 4 tablespoons of oil. Peel the garlic and finely chop with the chili, anchovies, pistachios, drained capers, and mint leaves. Scrape it all into the bowl and mix together well.

2. Reserving the tentacles, run a sharp knife down the length of each squid tube, cutting through one side only so you can open each one out like a book. Lightly score the inside of each tube in a criss-cross fashion at ½cm intervals. To cook the squid, follow Franchina’s guidance and get the tentacles on early, then add the tubes, from largest to smallest. In a screaming hot griddle pan or on a barbecue, cook each piece for about 1 minute per side – with no oil or seasoning – until lightly charred and starting to curl. Start with the cut side when you do the tubes, and keep the squid moving for even cooking. As each piece is done, use tongs to dunk it straight into the salsa, turning and coating it in all that flavor.

3. Slice the tomatoes and lay over a serving platter. Finely slice the squid tubes, pull the tentacles apart, then arrange on top of the tomatoes. Spoon over all the remaining salsa, and serve hot or at room temperature.

You can replace the squid with shrimps or other seafood. Blend a pound and shrimps with salt, pepper, and oil. Then grill them until done by turning once, not more than five minutes.

Comments

"This colorful salad is surprisingly simple and easy to cook. I consider it the best appetizer. It looks great and its taste is unique and unforgettable!"

Emily Thompson

"The best part of this recipe is a grilled caramelized calamari flavor. The salad is a great base for experiments. As for me, I like to add tomatoes and beans."

Mary Spenser

I will definitely try to cook this new salad today. I think it will be a great and primarily healthy addition to our main course. Thanks a lot for this recipe!"

Jane Miller