Paillard Of Squid Recipe

Name: Paillard Of Squid
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 small squid, cleaned; 1/2 cup fresh orange juice; 1/2 cup fresh lemon juice; 1/2 cup fresh lime juice; 1 small red onion, peeled and minced; 3 cloves garlic, peeled and minced; 1 small Thai or jalapeno chili, seeded, deveined and minced; 2 tablespoons grated ginger; 2 teaspoons Sherry vinegar; 1 tablespoon grated orange rind; 1 tablespoon olive oil; 3 poblano peppers, roasted, seeded, deveined, peeled and diced; 1 red bell pepper, grated; 1 large yellow bell pepper, grated; 3 carrots, peeled and grated; 1 cup pomegranate seeds; 6 scallions, trimmed and minced; 1 cup flat-leaf parsley leaves; 1/2 cup minced mint leaves; 1/2 teaspoon salt, plus more to taste; 1 teaspoon fresh ground pepper, plus more to taste

Servings: persons

16 small squid, cleaned
1/2 cup fresh orange juice
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
1 small red onion, peeled and minced
3 cloves garlic, peeled and minced
1 small Thai or jalapeno chili, seeded, deveined and minced
2 tablespoons grated ginger
2 teaspoons Sherry vinegar
1 tablespoon grated orange rind
1 tablespoon olive oil
3 poblano peppers, roasted, seeded, deveined, peeled and diced
1 red bell pepper, grated
1 large yellow bell pepper, grated
3 carrots, peeled and grated
1 cup pomegranate seeds
6 scallions, trimmed and minced
1 cup flat-leaf parsley leaves
1/2 cup minced mint leaves
1/2 teaspoon salt, plus more to taste
1 teaspoon fresh ground pepper, plus more to taste

1
Using a sharp knife, cut each squid sac open and lie it flat.
2
Cut deep slices across the meat in one direction, but do not cut through the flesh.
3
Peel off the skin.
4
Repeat in the opposite direction to create perfect squares.
5
Set aside.
6
Combine the citrus juices, onion, garlic, jalapeno and ginger in a large glass or ceramic bowl.
7
Add the squid.
8
Toss to combine.
9
Cover and marinate in the refrigerator for 4 hours.
10
Combine the Sherry vinegar and grated orange rind in a large glass or ceramic bowl.
11
Whisk in the olive oil.
12
Add all the peppers, carrots, pomegranate seeds, scallions, parsley and mint.
13
Season with salt and pepper to taste.
14
Grill the squid over hot coals until cooked through, about 3 minutes.
15
Add to the salad and toss.
16
Serve immediately.

174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 16 small squid, cleaned, 1/2 cup fresh orange juice, 1/2 cup fresh lemon juice, 1/2 cup fresh lime juice, and more.

Yes, Paillard Of Squid falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Paillard Of Squid

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions