Summer Squid salad

March 27, 2013 Posted by Site Owner

Most grocery stores carry squid or unbreaded calamari in their frozen food section. If you are lucky, they will come precleaned. If not, you will have to grip the body in one hand and the head in the other and pull gently, separating the tentacles from the tube. Severe the tentacles just below the eyes, being careful to remove and discard the tiny black "beak" from the centre of the tentacles. Pull the long, clear quill from inside the tube before squeezing out the goop inside the tubes. Rinse everything several times before cutting the tubes into 1/4 inch thick rings and any big tentacles in half lengthwise. For more information and pictures on squid cleaning, go to
I love squid or calamari in any form- deep fried with batter, stir-fried with tomatoes or steamed and added in a salad. I particularly enjoyed this recipe because it is so refreshingly different, with the mint, ginger, jicama and orange. I have substituted sliced, peeled pear for the jicama when it is not available. I have also substituted scallops for squid with this recipe and achieved the same rave reviews. Like with oysters, a good Chablis will compliment this seafood delight. Enjoy!



1-2 pound cleaned squid (calamari)
3 oranges (10 oz. each)
3 TBSP. extra virgin olive oil
3 TBSP lime juice (fresh is best!)
2 TBSP. thinly sliced shallots ( green onions)
1 TBSP minced ginger (fresh is best!)
2 tsp white sugar (use equivalent of Stevia) 
1/2 tsp salt and pepper
3 quarts, or 15 oz. bite-size pieces of lettuce (butter or leafy is the best)
1 cup julienned (matchstick-cut) jicama (a starchy Mexican potato) OR substitute peeled pear
1/3 cup finely chopped fresh mint




Bring 3 quarts of water to boil in a pot. Remove the pot from the heat and insert all the squid. Cover and let sit for ONLY one minute. Drain and quickly plunge the squid into a sink of ice cold water to stop any further cooking. Any longer than this, the squid will become tough and chewy, so keep a careful eye on your clock. Put the squid into a large salad bowl.
Cut the skin and membrane from the oranges. Hold the oranges over a bowl and working segment by segment, squeeze the juice from them, letting the actual fruit drop into the bowl as well. The trick is not to include any membrane- just the fruit and the juice. Pour the fruit and juice into a strainer held over a cooking pot. Reserve the remaining fruit. Bring the juice to a boil over high heat and stir occasionally until reduced to 2 TBSP ( about 2-6 minutes). Remove from heat and add the oil, lime juice, shallots, ginger, sugar and salt and pepper.
Add the orange dressing, orange segments, lettuce, jicama and mint to the squid. Mix gently and serve.


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