Salade de Calmar (Squid salad)

Ingredients

• 2 pounds squid, cleaned
• ¼ cup dry white wine
• Salt to taste, if desired
• Freshly ground pepper to taste
• 2 cloves garlic, peeled and left whole
• 1 hot red pepper or 1/4 teaspoon dried hot red pepper flakes
• 1 bay leaf
• 4 sprigs fresh parsley
• 2 teaspoons finely minced garlic
• 3 tablespoons finely chopped parsley
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• ¼ cup olive oil
• ½ cup finely chopped red onion

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    351 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 35 grams protein; 528 milligrams cholesterol; 106 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 or more servings

Preparation

1. Cut bodies of the squid into rings about half an inch wide. Cut tentacles into bite-size pieces. There should be about three and one-half cups.
2. Put the squid in a saucepan or small kettle and add the wine, water to cover, salt, pepper, garlic cloves, red pepper, bay leaf and parsley sprigs. Bring to a boil. Cover and let cook about one minute or just until squid pieces firm up. Drain and chill.
3. Put the squid in a mixing bowl and add the remaining ingredients. Toss and serve chilled.

• Freshly cooked shelled shrimp are also excellent in a salad with squid. Simply substitute a portion of shrimp for any given quantity of the squid.

20 minutes