• Prep time: 5 minutes
• Cook time: 20 minutes
• Yield: Serves 4
• 1/2 tsp salt
• 2 tbsps capers
• 1/2 cup celery, diced
• 1/4 tsp black pepper
• 1 tbsp red wine vinegar
• 1 cup diced cucumbers
• 1 1/2 lbs. cleaned squid
• 2 tbsps fresh lemon juice
• 1 large garlic clove, minced
• 1 cup diced red bell pepper
• 1/3 cup extra-virgin olive oil
• 1/2 cup red onion, finely chopped
• 1 cup flat-leaf parsley, rough chopped
• 2 tbsp fresh basil leaves, rough chopped
• 1/3 cup pitted Kalamata olives, halved lengthwise
- Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.
- Cook squid in a 5- to 6-quart pot of boiling salted water, uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.
- Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.
- Meanwhile, combine squid, olives, celery root, cucumber, capers, pepper, basil and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.
This great family recipe is thanks to The Local Catch at https://www.thelocalcatch.com/recipes/native-loligo-squid-salad