Grilled squid with parsley and pickled shallot salad
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 300, total fat 16 G., saturated fats 2 G., proteins 20 G., carbohydrates 20 G., fiber 1 G., cholesterol 264 mg, sodium 187 mg, sugar - G.
Calories 300, total fat 16 G., saturated fats 2 G., proteins 20 G., carbohydrates 20 G., fiber 1 G., cholesterol 264 mg, sodium 187 mg, sugar - G.
The squid for this salad can be grilled in a basket on an outdoor grill (or charcoal grill) or grilled at home in a grill pan. To serve, prepare a light salad of parsley leaves with pickled shallots and chili peppers in a refreshing vinaigrette.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tablespoons of sugar
- 1/4 cup sherry vinegar
- 3 shallots, thinly sliced
- Half a Fresno or Thai chili pepper, thinly sliced
- 450 g squid (12 carcasses and 4 tentacles), washed
- 4 tablespoons extra-virgin olive oil
- 1 small bunch fresh parsley, leaves picked (about 2 3/4 cups)
- Lemon wedges, for serving
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Recipes with similar ingredients: sugar, sherry vinegar, shallots, Fresno pepper, squid, parsley, lemon
Cooking the dish according to the recipe:
- Preheat a grill or grill pan over high heat. Combine the sugar, vinegar, and 2 tablespoons of water in a small bowl and microwave for about 1 minute (see Note). Add the shallots and chili to the vinegar and set aside for at least 10 minutes.
- Toss the squid in a medium bowl with 2 tablespoons of olive oil and season with salt and pepper. If grilling outdoors, place the squid in a grill basket and press down to flatten. If grilling in a pan, press the squid with a cast-iron skillet or bacon press. Cook until cooked through, about 2 minutes per side. Slice the squid into rings and divide the rings and tentacles evenly among four plates.
- Place the parsley in a medium bowl and drizzle with the remaining 2 tablespoons of olive oil. Toss with the shallots, chili, and vinegar. Season with salt and pepper to taste. Arrange the salad on top of the squid and drizzle with the remaining vinegar. Garnish with lemon wedges and serve.
Note
Alternatively, place the sugar, vinegar, and 2 tablespoons of water in a small saucepan and cook over medium heat, stirring constantly, until the sugar dissolves, about 5 minutes. Remove from heat before adding the shallots and chili.
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