Rinse the Monterey Bay squid under cold water and remove the head, innards, and beak. Cut the bodies into rings and leave the tentacles whole.

Clean the Squid

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the squid rings and tentacles, cooking for about 2-3 minutes until they are opaque and cooked through. Season with salt and black pepper to taste. Remove from heat and set aside to cool slightly.

Cook the Squid

In a large bowl, combine the frisée lettuce, sliced celery, and cooked squid. In a small bowl, whisk together the remaining olive oil, lemon juice, and Calabrian chili paste to create a dressing.

Prepare the Salad

Pour the dressing over the squid salad and toss gently to combine. Adjust seasoning with salt and pepper if necessary. Serve immediately.

Toss and Serve

Monterey Bay squid

Frisée lettuce

Celery, thinly sliced

Calabrian chili paste

Olive oil

Lemon juice

Salt

Black pepper

Monterey Bay Squid

Make Monterey Bay Squid Recipe in just 30m. frisée, celery & Calabrian chili

Monterey Bay Squid Recipe

Frequently paired with

Local Coupons