Squid Salad Recipe

1      Reviews by:    Ellen Scheidt   Squid Salad Recipe lightly boils tasty squid before tossing with cooked seashell macaroni, celery, red onions, shredded carrot and purple cabbage, lemon juice, garlic and parsley to create this delicious squid salad recipe. 1120

INGREDIENTS

• 2 pounds whole squid, fresh or frozen
• 2 quarts boiling water
• 2 teaspoons salt
• 4 cups cooked seashell macaroni
• 1 cup sliced celery
• 1/2 cup chopped red onions
• 1/2 cup shredded carrot (optional)
• 1/2 cup shredded purple cabbage (optional)
• 1/2 cup vegetable oil
• 1/4 cup lemon juice
• 1 clove garlic, crushed
• 1 tablespoon chopped parsley
• 1 teaspoon salt
• 1/4 teaspoon pepper

DIRECTIONS

• Thaw squid if frozen. From opening in mantle, cut mantle lengthwise with a sharp knife. Spread inside of mantle open flat. Pressing mantle with one hand, grasp head and arms and pull off with intestines. Remove pen. With knife, scrape away any visceral remains adhering to inside of mantle wall. Turn mantle to other side.
• Starting at tail end, pinch fins, pulling fins and outer membrane from mantle. Remove any remaining membrane with knife. Rinse under cold running water.
• Place squid in boiling, salted water. Cover and simmer 3 to 5 minutes or until tender. Rinse under cold running water; drain.
• Cut squid into strips or pieces. Combine all ingredients in large bowl; mix well. Cover; refrigerate several hours.