Squid and Baby Octopus Salad
If you’re thinking some seafood would be tasty for dinner, but you also want to get some nutrition for a salad, we say: why not both? Grab a couple of medium squid and some baby octopus, cook them on the stove, in 15 minutes no less, and serve them in a light salad made with fennel, dill, and ginger!
Ingredients Needed for Squid and Baby Octopus Salad
1 tablespoon vegetable oil
2 squids
4 baby octopuses, thawed if frozen
1 teaspoon chili flakes
salt
pepper
1 teaspoon butter
1 tablespoon dill, chopped
2 ounces of fennel, sliced
6 cherry tomatoes, halves
1 teaspoon ginger, chopped
1 teaspoon white wine vinegar
¼ lemon
1 tablespoon olive oil
How to Cook Squid and Baby Octopus Salad
- Heat the oil in a skillet over medium heat. Add the baby octopus and squid, and season them with chili flakes, salt, and pepper.
- Cook the squid for 2 minutes, and then take them out. Add the butter, melt it, and continue cooking the baby octopus for 2 more minutes.
- Add the dill and fennel in a large salad bowl. Add the cherry tomatoes, ginger, white wine vinegar, olive oil, and squeeze the juice out of a quarter of a lemon.
- Thinly slice the squids, and add them in the salad bowl along with the baby octopus.