Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Squid Pro Quo II
Seaside Squid Salad
Total:
1 hr 49 min
Active:
45 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 49 min
Active:
45 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Thoroughly rinse the squid under cold water and pat dry. Cut the tentacles in half lengthwise. Cut the bodies in half lengthwise as well and then into 1/2-inch wide pieces. Set aside.

Over high heat, bring 1/2 inch of water to a boil in a 6-quart saucepan. Decrease the heat in order to maintain a simmer. Place the squid in a steamer basket and gently set over the simmering water. Cover and steam for 2 to 4 minutes. Remove the steamer basket from the pot and plunge the squid into ice water to stop the cooking. Remove from the water and drain thoroughly. Set aside.

In a large mixing bowl whisk together the lemon juice, olive oil, salt, black pepper, cumin and cayenne pepper. Add the squid, tomato, onion, capers and cilantro and toss until combined. Cover and refrigerate for 1 hour before serving.

IDEAS YOU'LL LOVE

Calamari, Tomato and Caper Salad

Recipe courtesy of Giada De Laurentiis

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Salmon Salad

Recipe courtesy of Ina Garten

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Creamy Potato Salad

Recipe courtesy of Nancy Fuller

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Herb Potato Salad

Recipe courtesy of Ina Garten

Crunchy Avocado Salad

Recipe courtesy of Bobby Flay

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking