Squid with celery, olives and shallots
6 servings
25 minutes
This refreshing salad of squid, celery, olives, and shallots is a true reflection of Mediterranean cuisine. Its roots trace back to the traditions of coastal regions where fresh seafood is combined with aromatic herbs and first-pressed oil. Tender squid, lightly blanched and chilled, acquire a pleasant firmness while crunchy celery and tangy olives add textural variety. Refreshing lemon juice and zest highlight the natural sweetness of the squid, while olive oil gives the dish a harmonious flavor. This salad is perfect for a summer dinner, light lunch, or an elegant appetizer on a festive table. Served chilled or at room temperature, it embodies the freshness of the sea and offers gastronomic delight.
1
Rinse the squid bodies in cold running water and cut into thin rings. Cut the tentacles in half lengthwise.
- Squid: 500 g
2
Boil water, adding 1 tablespoon of salt. For 40 seconds, drop the squid into boiling water, then immediately place them in an ice bath. Once the squid cools, remove them from the ice and place in a colander to drain all the water.
- Salt: 1 tablespoon
- Water: 3 l
3
Meanwhile, slice the celery stalks, green olives, and shallots into thin rings. Mix with fresh grated lemon zest, olive oil, and lemon juice.
- Celery stalk: 1 stem
- Olive: 0.3 glass
- Shallots: 3 pieces
- Lemon zest: 1 teaspoon
- Lemon juice: 1 tablespoon
- Olive oil: 0.3 glass
4
When the water stops dripping from the squid, they can be combined with the other ingredients.
- Squid: 500 g
- Celery stalk: 1 stem
- Olive: 0.3 glass
- Shallots: 3 pieces
- Lemon zest: 1 teaspoon
- Lemon juice: 1 tablespoon
- Olive oil: 0.3 glass
5
Serve the salad chilled or at room temperature.