Recipe courtesy of William Granger
Save Recipe Print
2 hr 20 min
15 min
2 hr
5 min
4 servings



Add the squid to a non-metallic bowl with 1 1/2 tablespoons olive oil, the garlic, chile, and toss to coat the squid. Cover the bowl with plastic wrap, and leave it in the refrigerator to marinate for 2 to 3 hours.

Heat a large frying pan over high heat. Remove the squid from the marinade, and discard the marinade. Add the squid strips, and cook until it is just cooked, about 1 to 2 minutes per side. Take care not to overcook the squid or it will become tough. 

Combine the cucumber, tomatoes, celery, celery leaves and basil in a large bowl. 

In a separate bowl, whisk together the remaining 1 tablespoon olive oil and lemon juice, and season the mixture with the sea salt and black pepper. Set the dressing aside. 

Add the squid to the vegetables and toss well. Pile the salad onto a large platter, garnish with the capers and drizzle with the lemon dressing. Serve the salad immediately.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Fried Calamari

Recipe courtesy of Giada De Laurentiis

Spicy Lemon Garlic Shrimp

Recipe courtesy of Ree Drummond

Spicy Arrabiata Penne

Recipe courtesy of Valerie Bertinelli

Pat's Spicy Fried Wings

Recipe courtesy of The Neelys

Spicy Black Bean Soup

Recipe courtesy of Valerie Bertinelli

Spicy Pop Pulled Pork

Recipe courtesy of Ree Drummond

Spicy Baked Chickpeas

Recipe courtesy of Claire Robinson

Spicy Italian Meatballs

Recipe courtesy of Ree Drummond

Spicy Pimento Cheese Spread

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories