Seaside Squid Salad Recipes

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SPICY SQUID SALAD



Spicy Squid Salad image

Provided by Food Network

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 18

4 small squid, cleaned
1 tablespoon roasted chili paste
1 teaspoon sunflower oil
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1 teaspoon honey
1 lime, juiced
1 tablespoon fish sauce
2 tablespoons sunflower oil
1 teaspoon sesame oil
1 cucumber
1 medium pepper, deseeded and sliced lengthwise
4 spring onions
1 red Thai chili
3 cups mixed salad leaves
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro leaves
Sesame seeds

Steps:

  • Preheat a grill to high.
  • Score the squid on a chopping board. Place in a bowl with the roasted chili paste and oil. Mix well. Place on a griddle or barbecue and grill for a few minutes each side until the squid is golden brown. Be careful not to overcook or the squid will be chewy.
  • In the meantime, pound the ginger and garlic together in a pestle and mortar. Add the honey, lime, and fish sauce and mix well. Whisk in the sunflower and sesame oil.
  • Chop the cucumber, pepper, spring onions and chili peppers and place in a bowl with mixed salad leaves, mint and coriander.
  • Finely slice the grilled squid and add to the salad bowl. Pour over the dressing and sprinkle with sesame seeds.

SQUID SALAD



Squid Salad image

Categories     Salad     Appetizer     Christmas     Squid     Boil

Yield serves 6

Number Of Ingredients 11

3 fresh bay leaves
The whole peel and juice of 1 lemon
1 1/2 pounds calamari bodies and tentacles, cleaned, bodies cut into 1/2-inch rings
1 cup pitted, slivered green olives
4 inner stalks celery, with leaves, sliced thin on the bias
1 cup roasted red-bell-pepper strips
1/2 teaspoon kosher salt
1/4 teaspoon dried oregano
1/4 teaspoon peperoncino flakes, or to taste
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh Italian parsley

Steps:

  • Pour 2 inches of water into a large Dutch oven or pot and bring to a boil. Add the bay leaves and lemon peel, and continue to boil for a few minutes, until they release their aromas.
  • Set a colander or steamer over (but not touching) the water. Slip the calamari rings and tentacles into the colander or steamer, adjust the heat so the water is simmering, and cover. Cook until the calamari is just cooked through and has gone from opaque to translucent, about 6 to 7 minutes.
  • Combine the olives, celery, roasted pepper, salt, oregano, peperoncino, and lemon juice in a large bowl. When the calamari is done, add it to the bowl, drizzle with the olive oil, and toss. Sprinkle in the parsley, toss again, and serve warm or at room temperature.

SALADE DE CALMAR (SQUID SALAD)



Salade de Calmar (Squid salad) image

Provided by Craig Claiborne

Categories     weekday, salads and dressings, appetizer

Time 20m

Yield 4 or more servings

Number Of Ingredients 14

2 pounds squid, cleaned
1/4 cup dry white wine
Salt to taste, if desired
Freshly ground pepper to taste
2 cloves garlic, peeled and left whole
1 hot red pepper or 1/4 teaspoon dried hot red pepper flakes
1 bay leaf
4 sprigs fresh parsley
2 teaspoons finely minced garlic
3 tablespoons finely chopped parsley
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1/4 cup olive oil
1/2 cup finely chopped red onion

Steps:

  • Cut bodies of the squid into rings about half an inch wide. Cut tentacles into bite-size pieces. There should be about three and one-half cups.
  • Put the squid in a saucepan or small kettle and add the wine, water to cover, salt, pepper, garlic cloves, red pepper, bay leaf and parsley sprigs. Bring to a boil. Cover and let cook about one minute or just until squid pieces firm up. Drain and chill.
  • Put the squid in a mixing bowl and add the remaining ingredients. Toss and serve chilled.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 17 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 3 grams, Sodium 681 milligrams, Sugar 1 gram

SEASIDE SALAD



Seaside Salad image

We've been eating this salad over 25 years. It's best if you make it ahead of time and let it chill well before eating. A fine summertime meal.

Provided by KarenT

Categories     Tuna

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (8 ounce) package small shell pasta
2 (7 ounce) cans tuna, drained & flaked
2 hard-boiled eggs, diced
1/3 cup finely chopped onion
1 cup thinly sliced celery (diagonally)
1 green pepper, seeded & cut in thin,short strips
1 cup pitted ripe olives, sliced
1 cup mayonnaise or 1 cup salad dressing
1/2 cup sour cream
1 teaspoon curry powder
1 teaspoon salt
1/8 teaspoon white pepper

Steps:

  • Cook macaroni according to package directions, adding a little vegetable oil to keep separated; drain and chill.
  • Mix with tuna, egg, onion, celery, green pepper and olives.
  • With a whisk or fork, beat together dressing ingredients; toss with macaroni-tuna mixture.
  • Cover and chill until serving time.
  • Garnish with salad greens.

Nutrition Facts : Calories 492.8, Fat 25.2, SaturatedFat 6.2, Cholesterol 114.4, Sodium 934.4, Carbohydrate 42.7, Fiber 2.8, Sugar 4.6, Protein 24

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