Growing up by the sea, the smell always made us crave something special. My cousin and I share a love for our family fave: Squid Salad. Fresh and zesty, perfect for any seaside gathering.
INGREDIENTS
SALAD
mixed salad green, to taste
700g squid or 700 g baby octopus, fresh
salt, to taste
pepper, to taste
2tablespoons olive oil
1garlic clove, crushed
1pinch chili powder, to taste (shichimi togarashi)
DRESSING
3tablespoons low sodium soy sauce
1tablespoon freshly grated ginger root
1⁄2teaspoon caster sugar (to taste, you could add more or less)
DIRECTIONS
Wash, pat dry and cut salad leaves into bite-size pieces, then arrange the salad leaves into serving dish. Set aside.
For the squid/octopus cut the body and legs into 1.5 cm thick then season with salt and pepper.
Heat the olive oil in a frying pan, add the garlic and fry until you can smell its aroma.
Add the squid/octopus into the pan with the garlic and cook until done. Squid/octopus' colour will change and it will no longer be transparent, Please NOTE do not overcook as it will becomes tough.
Remove from heat and place on top of the prepared salad leaves in serving dish.
Return frying pan to the heat, add the soy sauce, ginger, sugar and mix well with any remaining cooking juices from the squid/octopus, making sure that all the sugar dissolves.
Pour dressing on top of squid/octopus then sprinkle some chilli powder or shichimi togarashi.
If there is a lot of dressing you could serve it separately and dinners could help themselves if they wish for more dressing.
Enjoy.
Mix cooked squid rings, tomatoes, onions, and olives. Drizzle with olive oil, lemon juice, and sprinkle with salt and pepper. Chill for 30 mins before serving. Dive in and enjoy the taste of the sea!
Growing up by the sea, the smell always made us crave something special. My cousin and I share a love for our family fave: Squid Salad. Fresh and zesty, perfect for any seaside gathering.
1pinch chili powder, to taste (shichimi togarashi)
DRESSING
3tablespoons low sodium soy sauce
1tablespoon freshly grated ginger root
1⁄2teaspoon caster sugar (to taste, you could add more or less)
DIRECTIONS
Wash, pat dry and cut salad leaves into bite-size pieces, then arrange the salad leaves into serving dish. Set aside.
For the squid/octopus cut the body and legs into 1.5 cm thick then season with salt and pepper.
Heat the olive oil in a frying pan, add the garlic and fry until you can smell its aroma.
Add the squid/octopus into the pan with the garlic and cook until done. Squid/octopus' colour will change and it will no longer be transparent, Please NOTE do not overcook as it will becomes tough.
Remove from heat and place on top of the prepared salad leaves in serving dish.
Return frying pan to the heat, add the soy sauce, ginger, sugar and mix well with any remaining cooking juices from the squid/octopus, making sure that all the sugar dissolves.
Pour dressing on top of squid/octopus then sprinkle some chilli powder or shichimi togarashi.
If there is a lot of dressing you could serve it separately and dinners could help themselves if they wish for more dressing.
Enjoy.
Mix cooked squid rings, tomatoes, onions, and olives. Drizzle with olive oil, lemon juice, and sprinkle with salt and pepper. Chill for 30 mins before serving. Dive in and enjoy the taste of the sea!
Hi there! Squid Salad or Octopus Salad? Count me in for some ocean-inspired deliciousness! Can't wait to try out this recipe and dive into those flavors. Thanks for sharing!
Growing up by the sea, the smell always made us crave something special. My cousin and I share a love for our family fave: Squid Salad. Fresh and zesty, perfect for any seaside gathering. 
Mix cooked squid rings, tomatoes, onions, and olives. Drizzle with olive oil, lemon juice, and sprinkle with salt and pepper. Chill for 30 mins before serving. Dive in and enjoy the taste of the sea!
