Squid, samphire & pea salad

Squid, samphire & pea salad

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(2 ratings)

Prep: 10 mins Cook: 10 mins

More effort

Serves 6
A seafood salad using dressed calamari rings and samphire, a green coastal plant that tastes of the ocean

Nutrition and extra info

Nutrition: per serving

  • kcal243
  • fat15g
  • saturates6g
  • carbs7g
  • sugars2g
  • fibre6g
  • protein20g
  • salt0.8g


  • 400g fresh pea, podded



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1 shallot, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • juice 1 lemon, plus wedges to serve



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 medium squid, cleaned (ask your fishmonger to do this) and cut into 5cm strips, leaving tentacles whole



    From the same family as the octopus and cuttlefish, squid may look jellyish and unappetising but…

  • 50g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g samphire



    Though there are two types of samphire – marsh and rock – only marsh samphire is…

  • 85g bag watercress



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 1 tsp chopped flat-leaf parsley


  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.

  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.

  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.

  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.

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Comments, questions and tips

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8th Jun, 2016
Yum, but served 4 for lunch. It is also good with some finely diced chili
9th Sep, 2013
Very yummy indeed. We did it as is with the samphire.
4th Jul, 2012
Very yummy, served with watercress & spinach. Good if you want something light
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