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.
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http://www.bbcgoodfood.com/recipes/2220641/
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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
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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
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04 July 2012
Aimie rated and commented on this recipe
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