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Squid salad

Serve with potato salad and a salad of lettuce and cucumber. Accompany with chunks of French bread and butter, and a glass of dry white wine.
Many fishmongers now sell squid and it is becoming increasingly popular, as it represents good value for money. Small squid (no more than 10 cm/4 inches long) are the most tender.
Ready-prepared, skinned and cleaned squid is sometimes sold, but it is more expensive.

ingredients

serves 4
750 g (1 1/2 lb) squid
7 tablespoons olive oil
1 clove garlic, crushed (optional)
2 spring onions, finely chopped
3 tomatoes, skinned, deseeded and chopped
1 small green and 1 small red pepper, deseeded and roughly chopped
100 g (4 oz) peeled prawns, defrosted and drained if frozen
juice of 1/2 lemon
salt and freshly ground black pepper

method

1. Clean the squid and slice the flesh thinly into rings.

2. Heat 3 tablespoons of the oil in a frying-pan, add squid and garlic, if using, and cook, stirring often, for about 10 minutes or until the squid is tender. Drain on absorbent paper and then set aside until the squid is completely cold.

3. Put the squid, spring onions,
tomatoes, peppers and prawns into a serving dish. Blend the remaining oil with the lemon juice and season with salt and pepper. Pour the dressing over the squid salad, then, using two forks, gently toss until coated in dressing. Cover the salad and refrigerate for 1 hour.

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