Squid, samphire & pea salad
Ingredients
- Step 1 400g fresh pea , podded
- Step 2 1 shallot , finely chopped
- Step 3 juice 1 lemon , plus wedges to serve
- Step 4 3 tbsp olive oil
- Step 5 4 medium squid , cleaned (ask your fishmonger to do this) and cut into 5cm strips, leaving tentacles whole
- Step 6 50g butter , softened
- Step 7 100g samphire
- Step 8 85g bag watercress
- Step 9 1 tsp chopped flat-leaf parsley
Calories: 243
Carbohydrate: 7 g
Protein: 20 g
Fat: 15 g
Cook time: 20 minutes
Prep time: 10 minutes
Total time: 30 minutes
Servings: 6
TAGS
Dinner
Starter
British
Josh Eagleton
10-30 minute
400 kcal or less
6 serving
Calamari
Dinner party
Food for friend
Great british menu
Green
Jeremy lee
Jubilee
Main
Olympic
Quick
Seafood
Seaweed
shellfish
Spring salad
Squid ring
Summer salad
Directions
- Step 1 Bring a large pan of salted water to the boil, add the peas and cook for 3 mins until tender. Drain and leave to steam-dry.
- Step 2 Tip the shallot into a bowl with 1 tbsp lemon juice, olive oil, squid and lots of black pepper. Toss everything together and leave to sit for a few mins.
- Step 3 Meanwhile, place a frying pan over a medium heat. When the pan is hot, pour in the dressed squid. Cook for 3-4 mins, moving it around the pan until the tentacles curl up and the squid pieces turn opaque. Add the butter, samphire and peas, toss together for a few mins, season well and remove from the heat.
- Step 4 Scatter the watercress over a large serving dish. Tip over the squid, peas and samphire, strew with the parsley, add a squeeze more lemon juice and eat warm, with lemon wedges.