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Squid, samphire & pea salad

Squid, samphire & pea salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6

A seafood salad using dressed calamari rings and samphire, a green coastal plant that tastes of the ocean

Nutrition: per serving
HighlightNutrientUnit
kcal243
fat15g
saturates6g
carbs7g
sugars2g
fibre6g
protein20g
low insalt0.8g
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Ingredients

  • 400g fresh pea , 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

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

Goes well with

Recipe from Good Food magazine, June 2012

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Overall rating

A star rating of 4 out of 5.2 ratings
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