Equipment
Ingredients
Squid and Poaching Liquid
- 500 g squid, cleaned, tubes sliced into rings, tentacles halved if large
- 1000 ml water
- 120 ml dry white wine
- 10 g salt
Vinaigrette and Toss-ins
- 60 ml olive oil, extra virgin
- 45 ml lemon juice, freshly squeezed
- 1 garlic, finely minced
- 50 g red onion, very thinly sliced
- 15 g fresh parsley, finely chopped
- g salt
- g black pepper, freshly ground
Nutrition (per serving)
Method
Prepare an ice bath by filling a large mixing bowl with cold water and ice cubes. Set a colander nearby or place it directly into the ice bath.
In a medium saucepan, combine the 1000ml of water, dry white wine, and 10g of salt. Bring the liquid to a rolling boil over high heat, reaching 100°C (212°F).
Drop the prepared squid rings and tentacles into the boiling liquid. Blanch for exactly 60 to 90 seconds until the squid turns completely opaque and firm. Do not walk away, as overcooking happens rapidly.
Immediately use a slotted spoon to transfer the cooked squid from the boiling liquid directly into the prepared ice bath. Let it chill for 2 minutes to halt the cooking process.
Drain the chilled squid thoroughly. Pat the rings and tentacles completely dry with paper towels to ensure the vinaigrette will adhere properly and not become watered down.
In a small mixing bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper until well emulsified.
In a dry mixing bowl, toss the dried squid, thinly sliced red onion, and chopped parsley. Pour the vinaigrette over the top and mix gently until all ingredients are evenly coated.
Cover the bowl and place it in the refrigerator to chill and marinate for at least 30 minutes before serving. Serve chilled or at cool room temperature.
Chef's Notes
- Scoring the inside of the squid tubes in a light crosshatch pattern before slicing helps the vinaigrette cling to the surface and creates a beautiful, curled presentation when cooked.
- Soaking the thinly sliced red onions in cold water for 10 minutes before adding them to the salad can remove their harsh bite while keeping their crisp texture.
- The quality of the olive oil dictates the final flavor of this minimal dish; choose a grassy, high-quality extra virgin olive oil for the best results.
- If you prefer a warmer dish, you can skip the ice bath and simply toss the freshly cooked, drained warm squid directly into the vinaigrette.
Storage
Refrigerator: 2 days — Store in an airtight container. The acid will continue to slightly 'cook' the squid over time, so best enjoyed within 24 hours.
