Perfect match: squid salad and Chablis


  • Serves 4 people

  • 12 baby squid, cleaned, with tentacles reserved
  • 2 tbsp olive oil
  • 1 cup each of (loosely packed) flat-leaf parsley and mint leaves
  • 1 cup (loosely packed) dill sprigs
  • ½ Spanish onion, thinly sliced
  • 80 gm (½ cup) cornichons, thinly sliced lengthways
  • Caper and lemon dressing
  • 2 tbsp extra-virgin olive oil
  • 3 cloves of garlic, thinly sliced
  • ¼ cup salted baby capers, rinsed and drained well
  • 4 lemons, peeled and segmented
  • 1 tsp white sugar
01   Cut squid tubes into quarters lengthways, and pat dry with absorbent paper. Heat 1 tbsp olive oil in a large frying pan over high heat, add half the squid and cook for 1 minute or until starting to colour and curl, then transfer to a large bowl and keep warm. Repeat with remaining squid tubes and tentacles.
02   For caper and lemon dressing, heat olive oil in a frying pan over medium heat, add garlic and capers, cook for 2 minutes or until garlic becomes golden, add lemon and sugar and cook for 30 seconds. Remove from heat, season with sea salt and freshly ground black pepper, then drizzle dressing over squid.
03   Add remaining ingredients to squid, toss gently to combine and serve immediately.
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