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🍽️ Spanish Squid Salad

280 kcal · 30 min · 4 servings

Ingredients

• 800 g squid (ready for kitchen)
• 1 untreated lemon (juice)
• 4 tbsp white wine vinegar
• salt
• 4 tomatoes
• 1 garlic clove
• 1 small onion
• 4 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tbsp freshly chopped parsley
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the squid thoroughly under running water.
2. 2. Pat them dry with a kitchen towel.
3. 3. Remove all inedible parts and clean the squid.
4. 4. Add 2 liters of water, the juice of one lemon, vinegar, and one teaspoon of salt to a pot.
5. 5. Bring the liquid to a boil.
6. 6. Place the squid into the boiling water.
7. 7. Cook them over medium heat for about 20 minutes.
8. 8. Pour boiling water over the tomatoes.
9. 9. Shock them immediately with cold water.
10. 10. Peel the skin off the tomatoes.
11. 11. Cut the tomatoes into quarters.
12. 12. Remove the seeds and the pulp.
13. 13. Dice the pulp into small cubes.
14. 14. Peel the garlic and the onions.
15. 15. Chop them finely.
16. 16. Mix the oil with vinegar.
17. 17. Add the chopped garlic and onions.
18. 18. Stir in the chopped parsley.
19. 19. Season the mixture with salt and pepper.
20. 20. Remove the pot from the heat.
21. 21. Let the squid cool down in the cooking liquid.
22. 22. Cut the squid tubes into rings.
23. 23. Cut the tentacles into bite-sized pieces.
24. 24. Mix the squid pieces with the vinaigrette.
25. 25. Add the diced tomatoes.
26. 26. Let the salad marinate for a short time.
27. 27. Serve the salad.

Nutrition per serving

• kcal: 280
• Protein: 33 g · Fett/Fat: 12 g · Carbs: 8 g