Ingredients Jump to Instructions ↓

  1. 1 1/2 kg squid, cleaned

  2. 200g cooked small prawns or shrimp

  3. 1 cup diced red or green capsicum

  4. 1/2 cup sliced Kalamata olives

  5. 1/2 small red onion, thinly sliced

  6. 1 tablespoon finely chopped parsley

  7. 1 tablespoon capers, rinsed

  8. 1/4 cup red wine vinegar

  9. 1/4 teaspoon sugar

  10. 2 cloves garlic, minced

  11. 2 tablespoons finely chopped fresh oregano or 3/4 teaspoon dried oregano

  12. 1 tablespoon finely chopped fresh basil or 1 teaspoon dried basil

  13. 3/4 cup olive oil

  14. salt and freshly ground black pepper

  15. lettuce

  16. cherry tomatoes or tomato wedges

Instructions Jump to Ingredients ↑

  1. Cut squid bodies crosswise into 0.5-1cm slices.. Cut tentacles crosswise in halves or quarters. Bring kettle of salted water to boil. Add squid pieces and simmer 15 to 30 seconds or until opaque. Remove with slotted spoon, rinse with cold water. Drain again and pat dry with paper towels.

  2. In a large bowl, toss together cooked squid, shrimp if using, bell pepper, onion rings, olives, parsley and capers.

  3. In a small bowl, combine vinegar, sugar, garlic, oregano and basil. Using a whisk, beat the oil in a little at a time. Pour dressing over salad, toss to distribute. Season with salt and pepper to taste.

  4. Line a platter or individual plates with lettuce or other salad greens. Mound salad on greens. Garnish with tomatoes.

  5. More delicious Chinese seafood and squid recipes are available in ChineseFoodDIY's cookbook "Real & Healthy Chinese Cooking".


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