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Squid salad with chili peppers

About the recipe

Enjoy this delicious octopus salad with chili peppers – a fresh, Mediterranean treat with an oriental touch thanks to the coriander. Perfect for a summer day or as a light starter!

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Servings:

4 persons

Region:

Europe

Kitchen:

Spanish

Working hours:

30 min

Total preparation:

30 min

Course/dish:

Main course

M, f, v or v

Fish

Material:

-

Season:

-

Complexity:

Simple

Ingredients and supplies

  • 2 squid tubes (freezer)
  • half a bag of arugula
  • 3 red chili peppers
  • half bunch of mint
  • 1/3 bunch of coriander
  • 1/3 bunch of basil
  • 1 tsp tabasco
  • 2 cloves of garlic
  • 1 small red onion
  • 2 tbsp pine nuts
  • juice of 1 lemon
  • salt and pepper to taste
  • sugar to taste

Other requirements: Preferably a grill pan, if you don't have one then use a regular pan!

Prep-work

Defrost the squid, this goes faster if you place the tubes in water.

Sprinkle the squid with salt and pepper, Tabasco, garlic and, if possible, leave to marinate for a few hours.

Cut the onions into very fine rings and place them in a bowl of cold water. This removes the sharp onion taste.

After 30 minutes, drain the onions and set aside

Chop the herb leaves (mint, coriander and basil) and add them.

Cut the peppers lengthwise, remove the seeds and cut into very thin strips.

Chop the herb leaves (mint, coriander and basil)

Preparation

Heat a grill pan (medium/high), add the squid and press with another pan to flatten and sear the squid.

Let it stand for 1 minute.

Turn the squid, place the second pan back on top and cook for another minute.

Let the squid cool slightly and cut the tubes into thin rings.

Squeeze the juice from the lemon into a large bowl and add the onion rings (optional: a little sugar), stir briefly.

Add the 2/3 of the squid and then the pine nuts and chili peppers.

Add the herb leaves (mint, coriander and basil).

Season with salt and pepper and mix well.

Divide the salad over the 4 (deep) plates and place the rest of the squid rings on the salad to finish it off.

You can eat the salad lukewarm/cold.

KPK

​

18 juni 2018

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