Squid Salad Recipe #28060
Squid simmered in wine and tossed with a tangy vinaigrette. Perfect antipasti. Don't forget the crusty Italian bread and fruity extra virgin olive oil for dipping.
by ngibsonn
2 hours | 40 min prep
SERVES 6
- 1 onion, chopped
- 1 crushed garlic clove
- 1 pinch salt
- 1 cup white wine
- 1/2 cup water
- 2 lbs squid
- 2 tablespoons minced shallots
- 2 crushed garlic cloves
- 1/2 cup extra virgin olive oil
- 2 teaspoons lemon zest
- 1/2 cup fresh lemon juice
- salt and pepper
- Prepare squid by pulling off the tentacles and head.
- Reach into the body and pull out the hard quill and discard.
- Peel the colored skin off from the body.
- Rinse under cold water and cut the body into rings.
- Cut the tentacles from the head and discard the head.
- Place the onion, garlic, wine and water in a medium saute pan.
- Bring to liquid to a boil.
- Add the prepared squid.
- Turn heat down to low.
- Cover and simmer for 1 hour.
- While squid is cooking prepare the dressing.
- In small bowl stir together the shallot, 2 garlic cloves, olive oil, lemon zest, lemon juice and salt an pepper to taste.
- Drain the cooked squid and let cool slightly.
- In a medium bowl toss the squid with the dressing cover and let marinate for at least 15 minutes and serve.
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5 stars