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Squid salad with olives and capers

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Ingredients for 3 servings:

  • 360 g squid(s) with tubes, cleaned
  • e.g. olive oil for frying
  • 16 olives, green and black
  • 3 tbsp, heaped capers
  • 150 g cherry tomatoes
  • 50 ml lemon juice
  • 20 ml fish sauce
  • 3 tbsp olive oil
  • n. B. Gambas, pickled in garlic
  • e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 35 minutes

Roughly chop the olives and tomatoes. Thinly slice the squid and fry in olive oil. If desired, add a few chopped prawns. Add the olives, capers, and tomatoes, toss briefly, season with salt and pepper, and deglaze with fish sauce and lemon juice. Remove everything from the pan, let it cool, and refrigerate for at least 3 hours. Season again with salt and pepper before serving and drizzle with olive oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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