Squid Salad Recipe
Marinated squid with cucumbers
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Ingredients
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Marinated Squid
Cucumber Salad
Method
Marinated Squid
- 1
Clean and prepare squid
Rinse squid under cold water. Pull the head and tentacles away from the tube, discard the quill (clear cartilage) and any innards. Remove the skin if desired. Cut tubes into 1/2-inch rings; keep tentacles whole or halved if large. Pat dry with paper towels.
- 2
Blanch squid
Bring a medium pot of water to a rolling boil and add 1 tablespoon kosher salt. Prepare a bowl with ice water. Add the squid to the boiling water and cook until just opaque and firm — about 25–45 seconds for rings, up to 60 seconds for thicker pieces. Do not overcook or squid will become rubbery. Immediately transfer squid to the ice bath to stop cooking. Drain thoroughly and pat dry.
- 3
Optional quick sauté
If you prefer a slight sear and deeper flavor, heat 1 teaspoon vegetable oil in a skillet over medium-high heat. Add the blanched squid and sear 30–45 seconds, tossing, until lightly browned. Remove from heat and let cool briefly before marinating.
- 4
Make the marinade
In a mixing bowl combine 3 tablespoons rice vinegar, 1.5 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon sugar, 2 minced garlic cloves, 1 tablespoon julienned ginger, and 1/2 teaspoon red pepper flakes. Whisk until sugar dissolves and flavors are combined.
- 5
Marinate squid
Toss the drained (and optionally seared) squid with the marinade. Cover and refrigerate for at least 20 minutes and up to 2 hours to allow flavors to meld (shorter time yields a fresher texture; longer time increases infusion but avoid more than 2 hours to prevent texture change). Before serving, adjust seasoning with a pinch of salt or extra soy sauce if needed. Garnish with chopped cilantro if using.
Cucumber Salad
- 6
Prepare cucumbers
Thinly slice the cucumber into rounds (or half-moons if large). Place slices in a colander or bowl, sprinkle with 1/2 teaspoon salt, toss gently and let sit 10 minutes to draw out excess water. After 10 minutes, press or squeeze lightly and blot with paper towels to remove released moisture.
- 7
Assemble cucumber salad
In a small bowl combine the drained cucumber slices, 2 sliced scallions, 1 tablespoon lime or lemon juice, and 1 teaspoon toasted sesame seeds. Toss to combine and taste; add a pinch of sugar or a drop of soy sauce if it needs balance.
- 8
Combine and serve
Arrange a bed of the cucumber salad on a serving plate or bowl. Spoon the marinated squid over the cucumbers, letting some marinade drizzle onto the salad. Garnish with extra scallions, cilantro leaves, and an additional sprinkle of sesame seeds if desired. Serve chilled or at cool room temperature.