Warm Squid Salad With Pimentón Vinaigrette Recipe

Cooking Directions

• STEP 1.Start by cleaning the squid, removing the head, tentacles, and innards. Rinse the squid under cold water and pat dry with paper towels.
• STEP 2.Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once the oil is hot, add the squid and cook for 2-3 minutes, until it turns opaque and curls up.
• STEP 3.In a small bowl, whisk together the pimentón, olive oil, lemon juice, garlic, salt, and pepper to make the vinaigrette.
• STEP 4.Transfer the cooked squid to a large bowl and pour the pimentón vinaigrette over it. Toss well to coat the squid evenly.
• STEP 5.Serve the warm squid salad on a platter, garnished with fresh herbs like parsley or cilantro. Squeeze some lemon juice over the top for an extra burst of flavor.
• STEP 6.This salad is best served warm, but can also be enjoyed at room temperature. It makes a great appetizer or light main course.

Cooking Tips

• Make sure to clean the squid thoroughly to remove any grit or sand.
• Cook the squid quickly over high heat to prevent it from becoming tough and rubbery.
• Feel free to adjust the amount of pimentón in the vinaigrette to suit your taste preferences.

Storage and Serving

• This warm squid salad is best enjoyed immediately after cooking.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To serve leftovers, bring the salad to room temperature or gently reheat it in a skillet over low heat.