Warm Squid Salad with Tomato, Red Onion and Herbs
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Gastrotools
Recipes from professionals
Squid is much more than deep-fried calamari. Here it is fried with chili and garlic, then served in a salad with tomato, fennel, celery leaves and fresh herbs.
Be careful not to overcook the squid. It makes them tough. The trick is that the pan should be smoking hot, and you can optionally fry the squid in two batches for the best result.
Servings
: 4
servings
Ingredients
400
g
cleaned squid
2
cloves
garlic
1
chili pepper
1
red onion
Oil for frying
2
stalks
celery leaves
1
fennel
200
g
cherry tomatoes
1
bunch
herbs, such as parsley, oregano and basil
3
tbsp
olive oil
1
lemon
Optional good bread for serving
Salt & pepper
Avoid screen shutting off
Instructions
Step 1/10
If the squid is small, you can fry them whole. Otherwise, cut them into bite-sized pieces. Let them drain on paper towels.
Step 2/10
Peel and chop garlic. Chop the chili – discard the seeds if desired.
Step 3/10
Heat oil in a large pan, and fry garlic and chili briefly, until the garlic just begins to turn color.
Step 4/10
Add the squid pieces, and fry them over high heat for approximately 2 minutes. Be careful not to overcook, as this will make them tough.
Step 5/10
Season with salt and pepper, and set the squid pieces aside.
Step 6/10
Cut the celery leaves into thin, elongated pieces.
Step 7/10
Halve the fennel, and slice it finely. Halve the cherry tomatoes.
Step 8/10
Pluck and chop the herbs.
Step 9/10
Toss everything together with the fried squid and olive oil, and season with lemon juice, salt and pepper.
Step 10/10
Enjoy the salad with good bread if desired.
