Warm Squid Salad With Pimentón Vinaigrette Recipe

Recipe By Slurrp

This warm squid salad with pimentón vinaigrette is a delicious and refreshing dish that combines tender squid with a tangy and smoky dressing. The squid is quickly cooked until tender and then tossed with a flavorful vinaigrette made with pimentón, a Spanish smoked paprika. The salad is finished with a sprinkle of fresh herbs and a squeeze of lemon juice, adding brightness and freshness to the dish. It's a perfect appetizer or light main course that is sure to impress.

5
28 Rating -
Rate
30minstotal
30m.total
Warm Squid Salad With Pimentón Vinaigrette
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ingredients serve

Ingredients for Warm Squid Salad With Pimentón Vinaigrette Recipe

  • 1/4 pound Squid, Cleaned
  • 1/2 tablespoon Olive Oil, Divided
  • 1/4 teaspoon Pimenton
  • 1/4 tablespoon Lemon Juice
  • 1/4 Clove Garlic, Minced
  • As required Salt And Pepper To Taste
  • as per your need Fresh Herbs For Garnish
  • as needed Lemon Wedges, For Serving

Directions: Warm Squid Salad With Pimentón Vinaigrette Recipe

Cooking Directions

  • STEP 1.Start by cleaning the squid, removing the head, tentacles, and innards. Rinse the squid under cold water and pat dry with paper towels.
  • STEP 2.Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once the oil is hot, add the squid and cook for 2-3 minutes, until it turns opaque and curls up.
  • STEP 3.In a small bowl, whisk together the pimentón, olive oil, lemon juice, garlic, salt, and pepper to make the vinaigrette.
  • STEP 4.Transfer the cooked squid to a large bowl and pour the pimentón vinaigrette over it. Toss well to coat the squid evenly.
  • STEP 5.Serve the warm squid salad on a platter, garnished with fresh herbs like parsley or cilantro. Squeeze some lemon juice over the top for an extra burst of flavor.
  • STEP 6.This salad is best served warm, but can also be enjoyed at room temperature. It makes a great appetizer or light main course.

Cooking Tips

  • Make sure to clean the squid thoroughly to remove any grit or sand.
  • Cook the squid quickly over high heat to prevent it from becoming tough and rubbery.
  • Feel free to adjust the amount of pimentón in the vinaigrette to suit your taste preferences.

Storage and Serving

  • This warm squid salad is best enjoyed immediately after cooking.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
  • To serve leftovers, bring the salad to room temperature or gently reheat it in a skillet over low heat.
Nutrition
value
159
calories per serving
16 g Fat3 g Protein< 1 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    3g
  • Carbs
    < 1g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    < 1g
  • Protein
    3g
  • Fiber
    < 1g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    5mg
  • Iron
    < 1mg
  • Vitamin A
    16mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    20mg
  • Vitamin B9
    254mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    8mg
  • Manganese
    < 1mg
  • Phosphorus
    35mg
  • Selenium
    9mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp