Grilled Squid Salad with Lemon, Capers, and Parsley
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Author Notes: Every cook has dishes that she orders when in a restaurant but never makes at home. Let's call these barrier recipes. In the spirit of trying to get past my barrier recipes -- which usually involve shellfish or a grill -- I've recreated the squid salad that I order every time we go to Motorino. I grilled the squid to give it a little char and then tumbled it together with whole parsley leaves, slices of boiled potato, some capers, red pepper flakes, and a dousing of lemon. It took 10 minutes. And I felt pretty dumb for not tackling this sooner. Watch out clams: I'm coming after you next! - amanda
Serves 4
- 3/4 pounds squid, rinsed and dried
- 3 tablespoons olive oil, plus more if needed
- 6 baby white potatoes (or any small variety), boiled and sliced 1/8-inch thick
- 1/4 red onion, thinly sliced
- 1/4 cup flatleaf parsley leaves
- Grated zest of 1/2 lemon
- Juice of 1 lemon
- 1/8 teaspoon red pepper flakes
- 1 tablespoon capers, drained and coarsely chopped
- Salt
- Freshly ground black pepper
- Heat the grill to medium-high -- if you have a fine grate or vegetable or shellfish basket for the grill this is the moment to use it. While the grill heats, toss together the squid with 1 tablespoon olive oil, and prep the rest of your ingredients.
- Grill the squid, spreading out the heads and bodies on the grill. The bodies will steam and fill with liquid; I lift the pieces with tongs and pour this into the fire as they grill, so they char and don't steam. The squid should take 2 to 3 minutes to char and cook through. Remove to a plate.
- Cut the squid bodies into 1/2-inch thick rings. In a large bowl, toss the warm squid rings and heads with the potatoes, onion, parsley, lemon zest, lemon juice, red pepper flakes, capers, and remaining 2 tablespoons olive oil. Taste and add salt and pepper as desired. Let sit for 10 minutes. Taste again, and adjust lemon, salt, and pepper. Serve!
- This recipe is a Community Pick!
Tags: grilling, mediterranean, quick, Summer
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about 1 month ago lacerise
On a trip to NY in April, after flying a red-eye from CA and trekking down to Chinatown for dim sum at 11 am, we were unable to even consider going out to dinner. Instead, we ordered pizzas and salad delivered to our hotel from Motorino. We had this salad, except with octopus instead of squid, and it was so good. I try to avoid grilling, but hope that everyone who doesn't share my hang-up will try this salad. It's terrific.
about 1 month ago amanda
Amanda is a co-founder of Food52.
So glad to hear this -- thanks for sharing your thoughts!
11 months ago cancook
I had a little trouble grilling on my infrared grill so quickly threw the squid in a grill pan on my stove - perfect! Also added some thinly sliced fennel and halved cherry tomatoes fresh from the Farmer's Market. Colorful, flavorful and the perfect antidote to a hot Chicago summer night!
over 1 year ago blanka.n
This is a perfect starter. Definitely for my next dinner party!
almost 2 years ago melissav
Amanda - I made this for dinner last night and it rocked! I cook seafood all the time but for some strange reason, never squid or octupus. Thank you for inspiring me to jump over the hurdle I had constructed in my mind. It was so easy and quick and amazingly tender.
almost 2 years ago amanda
Amanda is a co-founder of Food52.
Cool! Glad we're both over the hurdle!
almost 2 years ago tota
this was incredibly yummy and very easy...a winner in my house and we'll definitely be doing it again. (I did double the red pepper flakes, we like spicy)
almost 2 years ago amanda
Amanda is a co-founder of Food52.
Glad to hear it!
almost 2 years ago tota
Am definitely headed to fish market today for some squid, this sounds perfect!
almost 2 years ago The Yummy Mummy
This sounds like it might be hurricane food this weekend. Perfect.
almost 2 years ago annielicious14
Way to break down the barrier! nice.......