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Squid Salad
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1
Reviews
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By:
Ellen Scheidt
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Squid Salad Recipe lightly boils tasty squid before tossing with cooked seashell macaroni, celery, red onions, shredded carrot and purple cabbage, lemon juice, garlic and parsley to create this delicious squid salad recipe.
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INGREDIENTS
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2 pounds whole squid, fresh or
frozen
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2 quarts boiling water
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2 teaspoons salt
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4 cups cooked seashell macaroni
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1 cup sliced celery
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1/2 cup chopped red onions
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1/2 cup shredded carrot (optional)
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1/2 cup shredded purple cabbage
(optional)
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1/2 cup vegetable oil
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1/4 cup lemon juice
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1 clove garlic, crushed
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1 tablespoon chopped parsley
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1 teaspoon salt
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1/4 teaspoon pepper
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DIRECTIONS
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1:
Thaw squid if frozen. From opening in mantle, cut mantle lengthwise with a sharp
knife. Spread inside of mantle open flat. Pressing mantle with one hand, grasp head
and arms and pull off with intestines. Remove pen. With knife, scrape away any
visceral remains adhering to inside of mantle wall. Turn mantle to other side.
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2:
Starting
at tail end, pinch fins, pulling fins and outer membrane from mantle. Remove any
remaining membrane with knife. Rinse under cold running water.
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3:
Place squid in
boiling, salted water. Cover and simmer 3 to 5 minutes or until tender. Rinse under
cold running water; drain.
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4:
Cut squid into strips or pieces. Combine all ingredients in
large bowl; mix well. Cover; refrigerate several hours.
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