Squid are very delicate if prepared right and can be stuffed and baked, fried, or used in combination with other fish for a light marinated fish salad. A successful squid salad depends on two things: The size of the squid (they should be small for this dish) and the cooking time (do not overcook them).
Juice of 2 to 3 lemons (to taste)
1/2 cup Filippo Berio Extra Virgin Olive Oil
3 cloves garlic, peeled and crushed
1/4 cup chopped fresh parsley
1/3 cup chopped fennel leaves
1/2 cup diced red bell pepper
2 tablespoons red wine vinegar
1 teaspoon coarse salt, or to taste
Coarsely ground black pepper to taste
2 pounds small squid
1 teaspoon coarse salt
1/2 pound medium shrimp, peeled and de-veined
1 pound bay scallops
In a shallow nonmetal dish, combine all the marinade ingredients. Mix well and set aside.
Remove the head of each squid by pulling it away from the body. Cut off the tentacles below the eyes and discard the heady. Pull out the membranes from the interior cavity of each squid body, and remove the plastic-like spine bone from the inside of the squid. Pull off the tough outer skin. Wash the squid bodies and tentacles thoroughly in cold water. Cut the bodies into 1/4-inch rings and dice the tentacles. Set aside.
In a 2-quart saucepan, bring 4 cups of water to a boil. Add the coarse salt and shrimp, and boil until the shrimp turn pink, about 3 minutes. With a slotted spoon, remove the shrimp and let cool. Add the scallops to the boiling water and boil for 3 minutes. Remove the scallops with a slotted spoon and let cool. Add the squid rings to the boiling water and boil until tender, about 15 to 20 minutes. About 5 minutes before the rings are cooked, add the diced tentacles. The squid should be firm but not chewy; drain well.
Add the squid, shrimp, and scallops to the marinade and toss well. Adjust the seasoning if necessary. Cover and let marinate for 2 to 3 hours in the refrigerator, turning the mixture frequently.
Transfer the salad to a serving platter and let come to room temperature before serving.
This recipe is featured on show 2017 - In Campania with Students.
This recipe is from CIAO ITALIA by Mary Ann Esposito, published by William Morrow and Company Inc., in 1991.
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