Think of sun-soaked Mediterranean afternoons, where fresh seafood meets crisp, tender potatoes tossed in fragrant olive oil and a splash of lemon. This Mediterranean Squid and Potato Delight brings that vibrant seaside charm straight to your kitchen. Perfect as a light lunch or an elegant starter, it’s quick to prepare, packed with flavor, and effortlessly impressive for any gathering.
Ingredients:
1 lb squid, cleaned
1 lb small red or Yukon gold potatoes
2 bay leaves
1 tsp white wine vinegar
2 tbsp extra virgin olive oil
Juice of ½ lemon
¼ tsp freshly ground black pepper (or to taste)
½ tsp sea salt (or to taste)
Optional garnish: chopped fresh parsley, thinly sliced red onion, or a few cherry tomatoes
Instructions:
Clean the squid, removing skin and innards. Place them in a medium saucepan and cover with water. Add bay leaves, vinegar, salt, and pepper. Bring to a gentle boil and cook until tender, about 3–5 minutes. Drain and let cool slightly, then slice into rings.
Meanwhile, boil the potatoes in salted water until just tender, about 10–12 minutes depending on size. Drain, let cool, and cut into medium cubes.
In a large bowl, combine the sliced squid and potato cubes. Drizzle with olive oil and lemon juice. Toss gently to coat. Adjust seasoning with additional salt and pepper if needed.
Transfer to a serving bowl and garnish with parsley, cherry tomatoes, or red onion if desired. Serve warm or chilled.
Extra Tip: For a subtle flavor twist, add 1 tsp capers or a sprinkle of smoked paprika to the salad before serving.
