Squid
Squid makes an excellent substitute for chicken or turkey, especially for high-protein diets. With 18 grams of protein per 100-gram serving, this seafood is both nutritious and versatile. Below are a few standout recipes: a refreshing squid salad, a savory braised squid dish, and a comforting squid pasta.
Fresh Squid Salad
It will take: 500 grams of squid,
half a cup of diced red bell pepper,
half a cup of chopped celery stalk,
a quarter cup of finely chopped red onion,
a quarter cup of minced parsley,
one garlic clove, juice from half a lemon,
a quarter teaspoon of wine vinegar,
salt and black pepper to taste.
Cut the bell pepper into strips and sauté briefly. Thinly slice the red onion and celery. Mince the parsley and garlic. In a mixing bowl, combine the onion, garlic, celery, bell pepper, and parsley. Dress with lemon juice and vinegar, then season with salt and pepper. Clean the squid and slice into rings roughly 1 cm wide. Set aside a bowl of ice water.
Fill a small pot with water, add a pinch of salt, and bring to a boil. Drop in the squid rings and cook until just tender. Drain, then transfer the squid to the ice water and let it chill for 4–5 minutes. Once cooled, add the squid to the salad mixture and toss to combine. Cover and refrigerate for at least one hour before serving cold.
Also try: Easy and Aphrodisiac Seafood Soup Recipe
Braised Squid with Tomatoes and Wine
Gather 1 kg squid, 400 g tomatoes, 2 onions, 3 garlic cloves, a bunch of fresh cilantro, 200 ml red wine, 3 tbsp wine vinegar, 1 tbsp olive oil, 1 tbsp dried rosemary, zest of half an orange, 3 bay leaves, 1 tsp fennel seeds, and a pinch of ground chili.
Warm the olive oil in a pan. Add the sliced squid, diced onion, and minced garlic. Cook over low heat for roughly 15 minutes, until the liquid evaporates and the onion turns translucent. Stir in the vinegar and chopped tomatoes, cooking for one minute. Pour in the red wine and add the spices. Let it simmer for an hour, stirring from time to time. Remove from heat and allow to cool a bit. Before serving, drizzle with olive oil and garnish with finely chopped cilantro and orange zest.
Squid and Persimmon Salad with Red Caviar
You'll need 4 persimmons, 4 whole squid, 12 quail eggs, one can of corn, 2 tbsp sour cream, 2 tbsp mayonnaise, 140 g red caviar, and black pepper to taste.
Clean the squid and boil them in salted water for 2 minutes. Separately, hard-boil the quail eggs. Let the squid cool, then slice into strips. Halve the peeled eggs. Slice the persimmons into rounds about 0.5 cm thick. Drain the corn and add everything to a large bowl. Season with black pepper. Whisk together the sour cream and mayonnaise for the dressing. Pour over the salad, toss gently, and top with red caviar before serving.
Squid and Tomato Pasta
Ingredients: 300 g spaghetti, 400 g canned tomatoes, 150 g squid, 1 onion, 1 garlic clove, a handful of parsley, 4 lemon wedges, 1 liter chicken stock, 1 tbsp olive oil, 1 tsp paprika.
In a deep skillet, heat the oil and sauté the minced onion and garlic over medium heat for 5 minutes until softened. Pour in the tomatoes, chicken stock, and paprika, then bring to a boil. Lower the heat, add the spaghetti, and cook for around 7 minutes, stirring now and then. Toss in the squid rings and any other seafood, cooking for an additional 3 minutes. Adjust seasoning, sprinkle with chopped parsley, and serve each portion with a lemon wedge.
Featured photo courtesy of Unsplash.
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Enjoy!
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