Hi, guys! Here is Yi. Squid salad has been one of the most requested recipes lately. It’s probably because of the extremely hot
weather this summer. Personally, I’m a 100% seafood lover, however cooking them can be tricky. Today I’m going show you a super easy Spanish seafood salad, obviously, with squid, however, you can also replace them with mussels or any other kind of shellfish. We will need a small stack of leek about 5cm long. Wash it properly, then slice it into fine
rings. Poach them in boiling water with half tsp of salt for about 2 mins until they turn soft. Drain out the water as much as possible, then set them aside and let them cool. We will also need a whole red pepper and a small chilli. Cut the pepper in half, remove the membrane or rib and attached seeds. Wash it clean properly then slice it into fine strips. We can then do the same to our red chilli. Cut the orange in half. Marinade our sliced leek, red pepper and chilli with the juice from a whole orange and 3 tbsp of olive oil. Mix them well and set them aside. Then we can move on to our seafood. Here I’m using 300g of tiger prawns. They’re already cleaned when I bought them. 300g of squids, you can purchase the ready to eat ones. If not, it’s also pretty easy to clean them
ourselves. I actually learned this from my mum. Remove the head of the squid. Flip it over to remove the tissue inside. There is a thin layer of spotty skin on the outer surface, which makes squid fishy. Find the gap in between and separate it from the flesh. Remove the eyes from the body and cut it open in order to remove the skin. For fresh squids and prawns, we will need to poach them in boiling water for only a couple of minutes to remove the unwanted fishy taste. Slice the cooked squids into bite sizes for a couple cm long, cut the squid heads into rings. Prepare 2 tbsp of fresh herbs of your choice. Here I’m using some chives, tarragon or called Estragon, coriander. You could also use things like dill and celery. Mice them up. Pour 2 tbsp of olive oil in a frying pan. Slice 1 garlic clove. Turn the stove to medium heat and saute our garlic to release the aroma. Then add our poached squids and prawns. Coat them with the olive oil light. Then season them with a pinch of salt and 2 tbsp of lemon juice or the juice of a whole lemon. At the end, we can add the minced herbs and turn off the heat. Once our seafood is cooled. Transfer it into the bowl with our marinated pepper and leek. Mix them well until combined. The colour of this seafood salad is just so attempting. It’s the incredible smell from the herbs and peppers, I wish I could share with your guys. Cover it them a lid and let it cool in the fridge for at least 1 hour before serving.