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Genoese Squid Salad

This is a good salad for summer, when French beans and new potatoes are at their best. Serve it for a first course or light lunch.

Image of Genoese Squid Salad

450g/1lb prepared squid, cut into rings
4 garlic cloves, roughly chopped
300ml/ pint/ cups Italian red wine
450g/1lb waxy new potatoes, scrubbed clean
225g/8oz French beans, trimmed and cut into short lengths
2-3 drained sun-dried tomatoes in oil, thinly sliced lengthways
60ml/4 tbsp extra virgin olive oil
15ml/ 1 tbsp red wine vinegar
Salt and freshly ground black pepper


Serves: 4


Preheat the oven to 180°C/350°F/ Gas 4. Put the squid rings in an earthenware dish with half the garlic, the wine and pepper to taste. Cover and cook for 45 minutes or until the squid is tender.

Put the potatoes in a saucepan, cover with cold water and add a good pinch of salt. Bring to the boil, cover and simmer for 15-20 minutes or until tender. Using a slotted spoon, lift out the potatoes and set aside. Add the beans to the boiling water and cook for 3 minutes. Drain.

When the potatoes are cool enough to handle, slice them thickly on the diagonal and place them

in a bowl with the warm beans and sun-dried tomatoes. Whisk the oil, wine vinegar and the remaining garlic in a jug and add salt and pepper to taste. Pour over the potato mixture.

Drain the squid and discard the wine and garlic. Add the squid to the potato mixture and mix together gently. Serve warm with freshly ground black pepper.


Per portion:

Energy 369kcals/1545kj, Protein19.7g, Fat18.2g, Saturated Fat 2.8g, Carbohydrate 20.2g, Fibre 1.3g
Sugars 1.6g, Calcium 29mg

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