I love making updated and upgraded versions of childhood classic dishes. This recipe was always made by my father and he and myself were usually the only ones in my family who would eat this Italian seafood salad. This dish was always made for Christmas and if I was lucky, he'd add a can of chopped conch, or as we called it, "scungheel".
Allowing the dish to marinate before serving really helps to build on the flavor and helps soften the calamari. So, get prepping early in the day so you can provide ample time to do its thing. Also, be mindful not to cook the squid too much, as it can get rubbery if it sits in the pan too long.
Maine is fortunate to have fresh, wild caught seafood in great abundance. Whenever I have the opportunity to head south to Portland, I am always sure to stop by Harbor Fish Market and stock up on some seafood. The freshness, variety, and quality of the fish is superior to our offerings up this way. Having a dependable source for sustainable seafood is essential of me and I am glad businesses like Harbor Fish Market exist.
Marinated Squid Salad
- 4 whole squid
- 2 celery stalks, diced small
- 1 red or orange bell pepper, seeded and diced small
- 1 cup cherry tomatoes, cut in half
- 1/4 cup thinly sliced red onions
- 1 small red chili pepper, minced
- 1 garlic clove, minced
- 1/4 cup chopped parsley
- 1/2 cup olive oil
- juice of 2 lemons
- sea salt, to taste
- If your fish monger hasn't done it for you, clean the squid by cutting the head off then cutting the tentacles away from the head. Pull out the plastic bit then rinse the tube well. Cut the tube into thin, 1/4 inch slices.
- Heat a large skillet over medium high heat, add a few tablespoons of ghee or olive oil then sear the squid for just about 30 seconds or so. Remove from the heat, then allow to cool completely.
- Meanwhile, prep your vegetables then add to a large bowl with the cooled squid.
- Toss in the olive oil, lemon, and sea salt. Mix well, taste, then adjust seasonings.
- Allow the salad to marinate in the fridge for atlas 30 minutes before serving.