Best Squid Samphire Pea Salad Recipes

Squid Salad with Tamarind Sauce image

Yield Serves 4

Number Of Ingredients 13

For sauce
2 tablespoons tamarind (from a pliable block)
1/4 cup warm water
2 tablespoons fresh lime juice
1 1/2 tablespoons Asian fish sauce (preferably nuoc mam)
2 garlic cloves, minced
2 teaspoons sugar
Tabasco to taste if not drizzling sriracha sauce on salad
1 pound cleaned large squid
1/3 cup fresh basil leaves (preferably Thai basil), washed well and spun dry
1/3 cup fresh mint leaves, washed well and spun dry
1 cup thinly sliced red onion
sriracha sauce (Asian chili sauce) to taste if desired

Steps:

Make sauce:
In a bowl stir together tamarind and warm water, mashing tamarind gently, about 4 minutes and strain through a fine sieve into a bowl, pressing hard on solids. Add remaining sauce ingredients, stirring until sugar is dissolved.
Flower-cut squid (procedure follows) or cut squid sacs crosswise into 1/2-inch ring and halve flaps crosswise. Halve large tentacles. In a large saucepan of boiling salted water cook squid 45 seconds, or just until opaque, and drain in a colander. Rinse squid under cold water to stop cooking and drain well. Add squid to sauce, tossing well. Salad may be prepared up to this point 1 day ahead and chilled, covered. Bring salad to room temperature before proceeding with recipe.
Add herbs and onion to salad and toss well. Serve salad drizzled with sriracha sauce.
To Flower-Cut Squid:
Remove flaps from body sacs and reserve. Cut each body sac lengthwise along seam to form a flat piece and rinse squid well. Spread squid inner side up on a work surface. Holding a sharp knife at a 45-degree angle to work surface, score squid diagonally every 1/8 to 1/4 inch in a cross-hatch pattern. Score flaps in same manner. Cut squid into 1-inch pieces.

Grilled Squid Salad image

Provided by Jamie Oliver

Categories side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons baby capers in brine
2 lemons
Extra-virgin olive oil
1 clove of garlic
1 fresh red chilli
4 anchovy fillets in oil, from sustainable sources
30 grams (1 ounce) shelled unsalted pistachios
1/2 a bunch of fresh mint (15 grams [0.5 ounce])
4 large squid, cleaned, gutted, from sustainable sources
500 grams (17 ounces) large ripe tomatoes

Steps:

Soak the capers in a bowl of water. Squeeze all the lemon juice into a large shallow bowl and add 4 tablespoons of oil. Peel the garlic and finely chop with the chilli, anchovies, pistachios, drained capers and mint leaves. Scrape it all into the bowl and mix together well.
Reserving the tentacles, run a sharp knife down the length of each squid tube, cutting through one side only so you can open each one out like a book. Lightly score the inside of each tube in a criss-cross fashion at 1/2-centimeter (1/4-inch) intervals. To cook the squid, follow Franchina's guidance and get the tentacles on early, then add the tubes, from largest to smallest. In a screaming hot griddle pan or on a barbecue, cook each piece for about 1 minute per side--with no oil or seasoning--until lightly charred and starting to curl. Start with the cut side when you do the tubes, and keep the squid moving for even cooking. As each piece is done, use tongs to dunk it straight into the salsa, turning and coating it in all that flavour.
Slice the tomatoes and lay over a serving platter. Finely slice the squid tubes, pull the tentacles apart, then arrange on top of the tomatoes. Spoon over all the remaining salsa and serve hot or at room temperature.