Squid, samphire & pea salad
A seafood salad using dressed calamari rings and samphire, a green coastal plant that tastes of the ocean
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 10 mins
- Bring a large pan of salted water to the boil, add the peas and cook for 3 mins until tender. Drain and leave to steam-dry.
- Tip the shallot into a bowl with 1 tbsp lemon juice, olive oil, squid and lots of black pepper. Toss everything together and leave to sit for a few mins.
- Meanwhile, place a frying pan over a medium heat. When the pan is hot, pour in the dressed squid. Cook for 3-4 mins, moving it around the pan until the tentacles curl up and the squid pieces turn opaque. Add the butter, samphire and peas, toss together for a few mins, season well and remove from the heat.
- Scatter the watercress over a large serving dish. Tip over the squid, peas and samphire, strew with the parsley, add a squeeze more lemon juice and eat warm, with lemon wedges.
PER SERVING
243 kcalories, protein 20g, carbohydrate 7g, fat 15 g, saturated fat 6g, fibre 6g, sugar 2g, salt 0.8 g
Recipe from Good Food magazine, June 2012.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/2220641/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 400g fresh peas , podded
- 1 shallot , finely chopped
- juice 1 lemon , plus wedges to serve
- 3 tbsp olive oil
- 4 medium squid , cleaned (ask your fishmonger to do this) and cut into 5cm strips, leaving tentacles whole
- 50g butter , softened
- 100g samphire
- 85g bag watercress
- 1 tsp chopped flat-leaf parsley
Buy ingredients
Search Good Food
Spaghetti with seafood velouté
Treat someone special to this elegant meal for two, with gently poached oysters and other delicious seafood
7
ratings
Warm mussels with ravigote dressing
Chef Matt Tebbutt creates a seasonal treat using the best shellfish and spring herbs
0
ratings
Get the free BBC Good Food app
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 10 mins
Ingredients
- 400g fresh peas , podded
- 1 shallot , finely chopped
- juice 1 lemon , plus wedges to serve
- 3 tbsp olive oil
- 4 medium squid , cleaned (ask your fishmonger to do this) and cut into 5cm strips, leaving tentacles whole
- 50g butter , softened
- 100g samphire
- 85g bag watercress
- 1 tsp chopped flat-leaf parsley
PER SERVING
243 kcalories, protein 20g, carbohydrate 7g, fat 15 g, saturated fat 6g, fibre 6g, sugar 2g, salt 0.8 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
04 July 2012
Aimie rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.