By Jane Curran
Squid salad with garlic and chilli is a simple and stylish dish that makes an impressive starter for summer dinner parties. Master the simple art of cooking squid and this salad will be a dish you’ll make again and again. This squid salad only requires a handful of ingredients but is packed with flavour. The combination of lemon, garlic, and chilli is a classic for a reason, and makes the perfect partner to fresh grilled squid. This squid salad is so quick and easy to make – it can literally be thrown together in twenty minutes! You can marinate your squid overnight if you want to prep in advance, but this will also work if the squid is just prepared on the day. You’ll find whole squid at most fishmongers, but if you can’t get hold of any, you could use pre prepared squid rings that are available in the frozen section of most supermarkets.
- In a small bowl, toss the squid in 2tbsp olive oil with plenty of black pepper. You can either set aside or leave it to marinate overnight in the fridge. Meanwhile, shallow-fry the chillies and garlic in the sunflower oil until they are just crispy. Drain on kitchen paper to remove excess oil.
- Grill the squid on a barbecue or in a hot griddle pan until it’s slightly charred on both sides – this will only take a few minutes. Put the cooked squid into a bowl with the remaining olive oil, then toss in the rocket and lemon juice and add the chillies and garlic with plenty of sea salt, and serve.
- 800g squid, cut into large pieces
- 5tbsp olive oil
- 4 fat red chillies, sliced
- 6 garlic cloves, sliced
- 2tbsp sunflower oil
- 150g rocket
- juice of 2 lemons
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