Spicy Squid Salad Recipes

Steps:

• Rinse squid under cool running water. Drain and transfer them to a paper towel to dry completely. Cut bodies into 1/2-inch rings and halve tentacles.
• Place a large skillet over high heat. Let pan get very hot, heating it for a good 5 minutes. Move half the squid from the paper towels to a bowl, so they don't stick when you slide them into the pan. Add 1 tablespoon oil to skillet. Season squid with salt, slide them into the pan, and cook without moving for 1 minute. Flip squid and cook 30 seconds more. Repeat with remaining squid and oil. Don't overcrowd the pan; if your skillet doesn't fit the squid comfortably, cook them in smaller batches.
• In a medium bowl, combine cooked squid with lime juice and zest, fish sauce, shallot, jalapeño and cilantro. Let stand at room temperature for 1 hour (or refrigerate for up to 6 hours, then bring to room temperature before serving). Taste and adjust seasoning if necessary. Serve mounded onto cucumber rounds or scooped into shot glasses (and served with a fork), with peanuts sprinkled on top.

Steps:

• Preheat a grill to high.
• Score the squid on a chopping board. Place in a bowl with the roasted chili paste and oil. Mix well. Place on a griddle or barbecue and grill for a few minutes each side until the squid is golden brown. Be careful not to overcook or the squid will be chewy.
• In the meantime, pound the ginger and garlic together in a pestle and mortar. Add the honey, lime, and fish sauce and mix well. Whisk in the sunflower and sesame oil.
• Chop the cucumber, pepper, spring onions and chili peppers and place in a bowl with mixed salad leaves, mint and coriander.
• Finely slice the grilled squid and add to the salad bowl. Pour over the dressing and sprinkle with sesame seeds.

Steps:

• Whisk lime juice, garlic, fish sauce, brown sugar, 1/4 cup oil, and 1/2 tsp. salt in a large bowl. Add cucumber, chiles, and peanuts and toss to coat. Set aside.
• Make sure squid is as dry as possible, then toss with remaining 1 1/2 tsp. salt. Separate bodies from tentacles.
• Heat 1 Tbsp. oil in a large cast-iron skillet until smoking. Sear half of the tentacles (don't try to do more than half-you don't want to crowd the pan), turning once halfway through, until lightly charred and opaque, 2-3 minutes. Transfer to a plate. Repeat with remaining tentacles, adding more oil if needed. Add a little more oil, then sear half of the bodies, turning once and picking up with tongs so that any liquid that has accumulated inside bodies can pour off into skillet and evaporate, until lightly charred and opaque, 2-3 minutes. Transfer to plate with cooked tentacles. Repeat with remaining bodies. Thinly slice bodies, then transfer squid to bowl with cucumber mixture and toss to coat.
• Arrange salad on a platter and drizzle remaining dressing over. Top with cilantro sprigs. Serve with rice alongside, if using.

Steps:

• Score the squid on a chopping board. Place in a bowl with the roasted chilli paste and oil. Mix well. Place on a griddle or barbecue and grill for a few minutes each side until the squid is golden brown.
• In the meantime, pound the ginger and garlic together in a pestle and mortar. Add the honey and lime and mix well. Whisk in the sunflower and sesame oil.
• Chop the cucumber, pepper, spring onions and chilie peppers and place in a bowl with mixed salad leaves, mint and coriander.
• Finely slice the grilled squid and add to the salad bowl. Pour over the dressing and sprinkle with sesame seeds.

Steps:

• Cut the tubwise body of the squid crosswise into ¼" rings.
• Wash these rings and the tentacles and put in a pan with 4 tbsps water.
• Boil, cover and simmer for about 3 mins or until the squid turns opaque.
• Drain and put into a bowl.
• Peel and finely slice the shallots.
• Add to squid with lime juice, fish sauce, sugar, chilli powder and corriander leaves.
• Toss well and check the seasoning.
• Just before serving arrange the lettuce leaves on a serving plate.
• Peel the cucumber and slice into thin rounds.
• Cut the tomatoes in half vertically.
• Put the squid salad on top of the lettuce and surround with cucumber slices and tomato halves.

Steps:

• Mix and toss all chopped ingredients except the calamari.
• Layer fried calamari on the salad.
• Serve and enjoy!