B.c. Humboldt Squid Recipe
Recipe information
Make B.c. Humboldt Squid in just 30m. Frisée, warm caper and olive vinaigrette
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Ingredients
Salad Base
Vinaigrette
Preparation
1. Prepare the Vinaigrette
In a small saucepan over medium heat, combine the olive oil, minced garlic, capers, and Kalamata olives. Cook until warmed through, about 3-4 minutes. Remove from heat and stir in red wine vinegar, salt, and black pepper to taste.
2. Cook the Squid
Clean and prepare the Humboldt squid by removing the skin and innards. Slice the body into rings. Heat a grill or skillet over medium-high heat, and lightly oil the surface. Cook the squid rings for about 1-2 minutes on each side until just opaque. Remove and set aside.
3. Assemble the Salad
In a large bowl, toss the frisée lettuce with the warm caper and olive vinaigrette. Top the salad with the grilled squid rings.
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