Squid Corn Salad
Seafood has become a regular addition to my kitchen. Among my favorites, squid stands out, when cooked correctly, its texture is tender, and its mild ocean flavor is pleasantly subtle. Today, you can easily find fresh or frozen squid in most supermarkets, making it an accessible and affordable choice for everyone.
This holiday season, I tried a squid salad recipe that quickly became a favorite in our household. It's simple, hearty, and full of flavor. As my husband said, it's unexpectedly delicious!
Ingredients
●
Calamari
500 g
fresh or frozen (already cleaned)
●
White onion
1 piece
or green onions as an alternative
●
Mayonnaise
200 g
mix with yogurt for a lighter version
●
Salt and pepper
1 tsp
to taste
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Step by step
Step 1
If using frozen squid, allow them to thaw slightly.
Step 2
Boil a pot of water with a pinch of salt. Once the water boils, add the squid and cook for 2–3 minutes from the moment the water begins boiling again.
Remove the squid immediately and transfer them to cold water to cool. This ensures they remain tender, overcooking can make them rubbery.
Step 3
While the squid cools, boil the eggs until fully cooked. Set aside.
Step 4
Slice the onion into thin strips (juliennes). If using white onion, scald it with boiling water for 2 minutes to reduce its sharpness.
Green onions do not require this step.
Step 5
In a large mixing bowl, combine the drained corn and prepared onion.
Step 6
Cut the squid into thin, long slices.
Step 7
Slice the boiled eggs into longer pieces.
Step 8
Mix all ingredients in the bowl with mayonnaise. Adjust the seasoning with salt and pepper to your taste.
Step 9
Serve immediately, or chill in the refrigerator for a while, it tastes even better when cold.
Enjoy your meal!
Quantity:
1 kg
(7-8 servings)
Prep time:
15 min
Difficulty:
easy
Ready in:
30 min
Publish date:
