Squid Salad with Peppers and Garlic
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g squid (s)
- 1 onion (s)
- 1 bay leaf
- 2 clove (s)
- 0.5 teaspoon ½ black peppercorns
- 0.5 teaspoon ½ fennel seeds
- 1 teaspoon salt
- 1 bunch spring onion (s)
- 0.5 ½ bell pepper (s), red
- 0.5 ½ bell pepper (s), green
- 50 g olives stuffed with peppers
- 3 clove (s) garlic
- 6 tablespoon olive oil
- 3 tablespoon wine vinegar
- 2 tablespoon lemon juice
- 1 teaspoon pepper, freshly ground
- 1 bunch parsley, chopped
- 0.5 teaspoon ½ oregano, grated
- some lettuce leaves
- 2 medium tomato (s)
- 2 egg (s), hard-boiled
Print Recipe
Pin Recipe Instructions
- Wash the ready-to-cook squids thoroughly inside and out and place in a saucepan with water. Add the peeled and quartered onion, bay leaf, cloves, peppercorns, fennel seeds and salt. Simmer until the squids are cooked through. Let cool in the brew.
- Then cut into bite-sized pieces and place in a bowl. Add the cleaned and sliced spring onions, the sliced peppers and the sliced olives.
- Mix the peeled garlic, vinegar, lemon juice, 3 tablespoons fish stock, salt and pepper into a marinade and mix with the salad. Fold in the chopped parsley. Season everything to taste and let it steep for approx. 1 hour.
- Scatter oregano over the lettuce and serve with tomato and egg wedges on some lettuce leaves.
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