Squid salad

Squid salad

Kalamar salatası

By
From
Eat Istanbul
Serves
6
Photographer
David Loftus

In Turkish restaurants, squid is mostly battered, deep-fried and served with tarator sauce. I prefer to pan-fry it in olive oil with garlic and lemon and add it to humble salad ingredients.

Ingredients

Quantity Ingredient
1 lemon
3 tablespoons extra virgin olive oil
500g squid, cleaned, tentacles separated and tubes sliced
1 garlic clove, peeled and finely chopped
1/2 teaspoon kirmizi biber flakes
2 long green peppers, deseeded and sliced
small handful rocket leaves, washed
1 small red onion, peeled and thinly sliced
sea salt
freshly ground black pepper

Method

  1. Cut the lemon in half and roughly chop one half, removing any seeds. Reserve the remaining half.
  2. Heat half the olive oil in a large frying pan over medium heat and sauté the squid, chopped lemon and garlic for 5–7 minutes or until the squid is tender. Squeeze the reserved lemon half into the pan, season generously with sea salt and freshly ground black pepper, add the Kırmızı biber flakes and continue to cook for 2–3 minutes longer.
  3. Transfer to a bowl and leave to cool before serving on the peppers, rocket and onion and drizzling with the remaining olive oil. Serve immediately.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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