Hot pan-fried squid, lettuce and piquillo pepper salad

Hot pan-fried squid, lettuce and piquillo pepper salad

Ensalada de cogollos, calamar y piquillos

By
From
Spanish Made Simple
Serves
4 as a tapa

At home in winter time you don’t feel like eating as many salads as you do in the summer. This recipe will feel very healthy in the winter months and at the same time it will warm you and fill you up like a main course.

Ingredients

Quantity Ingredient
300g fresh squid, cleaned, (you can ask your fishmonger to do this for you)
2 garlic cloves, very finely chopped
a few leaves of flat-leaf parsley, very finely chopped
2 tablespoons olive oil, Plus extra for frying
1 lemon, juiced
1 head little gem lettuce, leaves separated
1/2 x 220g tin/jar piquillo peppers
50g pitted black olives
salt
freshly ground black pepper

Method

  1. Open the squid tube and score the inside in a crosshatch pattern, then cut into small rectangular pieces.
  2. Mix together the very finely chopped garlic and flat-leaf parsley, 2 tablespoons of the olive oil, the lemon juice and some salt and pepper to make a vinaigrette.
  3. Place a large frying pan over a high heat and drizzle with more olive oil. Season the squid and pan-fry for a couple of minutes. Set aside. Add a bit more oil to the pan and cook the lettuce leaves for a few seconds.
  4. Place the piquillo peppers, olives, squid and lettuce leaves on a plate. Drizzle the vinaigrette over the top and enjoy while still warm.
Tags:
Spanish
simple
weekday
tapas
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