Squid salad

Squid salad

Total: 2 hr 15 Min. | Active: 45 Min.
lactose-free, gluten-free
Nutritional value / people: 545 kcal
, Fat: 24 g
, Carbohydrate: 29 g
, Protein: 51 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To cook the squid

1 squid (approx. 1½ kg), order in advance at the fish counter
2tbsp coarse sea salt
2 ½litres water
2dl white wine vinegar
1 onion, skin left on, cut in half
2 bay leaves

To fry the squid

oil for frying
½tsp salt
a little pepper


350g waxy potatoes, cut into 3 cm pieces
salted water, boiling
3tbsp lemon juice
4tbsp olive oil
½tsp salt
1tin white beans (e.g. cannellini), rinsed, drained
250g cherry tomatoes, halved
1tbsp capers, rinsed, drained
3tbsp flat-leaf parsley, coarsely chopped
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How it's done

To cook the squid

Rub the salt into the squid, rinse well under running water. Bring the water and vinegar to the boil along with the onion and bay leaf. Add the squid, leave to infuse just below the boil for approx. 1½ hrs. Remove and allow to cool slightly. Rub off the skin with paper towels.

To fry the squid

Cut the squid into approx. 4 cm pieces. Heat the oil in a non-stick frying pan. Brown the squid in batches for approx. 8 mins. per batch, remove from the heat, season.


Cook the potatoes in boiling salted water for approx. 10 mins. until just soft, drain. Mix the lemon juice, oil and salt in a bowl. Add the squid and potatoes along with all the remaining ingredients, mix.


Cooking potatoes

Cooking potatoes

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