The BBC Good Food logo
Squid, samphire & pea salad

Squid, samphire & pea salad

A star rating of 4 out of 5.2 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • 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
low insalt0.8g


  • 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


  • 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.

Recipe from Good Food magazine, June 2012

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.2 ratings

Sponsored content