Squid and Baby Octopus Salad

  • Difficulty: Basic
  • 15 minutes
  • 2 servings

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
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

  1. Heat the oil in a skillet over medium heat. Add the baby octopus and squid, and season them with chili flakes, salt, and pepper.
  2. 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.
  3. 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.
  4. Thinly slice the squids, and add them in the salad bowl along with the baby octopus.

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