Mediterranean Squid Salad
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g squid (frozen)
- 1 clove garlic, peeled and chopped
- 1 lemon (s), the juice it
- 1 teaspoon mustard
- salt and pepper
- 5 tablespoon olive oil, cold-pressed
- 2 beefsteak tomato (s)
- 1 large onion (s), red
- 100 g olives your choice for arnish
- Parsley, smooth, for garnish
Print Recipe
Pin Recipe Instructions
- Let the squid thaw and - if necessary - clean.
- In the meantime, bring the salted water to the boil and briefly scald the two beefsteak tomatoes (tip: score crosswise beforehand), then remove and peel them. Then cook the squid in water for about 15 minutes until soft.
- During this time quarter the tomatoes and cut out the inside; the onion can also be peeled for the time being and cut into very fine rings. Put both ingredients aside and prepare the marinade: Peel off the clove of garlic and chop it very finely (I prefer cutting, but if you like, you can mash it with the press). Then mix with the lemon juice, the teaspoon of mustard, salt and pepper. Then the olive oil is beaten. In the meantime, the octopus should be ready, cut into rings while still warm (possibly divide tentacles) and lifted under the marinade.
- Let the whole thing go through briefly - at least until it has cooled down and then add the prepared tomatoes and onion rings.
- Now this delicacy can be arranged in portions on plates and served garnished with the olives and flat-leaf parsley.
- If it is a starter (and bread is served with it), this amount is enough for 4 people. We`ll eat this portion together.
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