Squid and Black-Eyed Pea Salad Recipe

Name: Squid and Black-Eyed Pea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried black-eyed peas, soaked overnight and drained; Salt; 1 1/2 pounds cleaned squidbodies cut into 1/2-inch rings, tentacles halved; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1/4 cup red wine vinegar; Freshly ground pepper; 2 celery ribs, finely diced; 1/4 cup minced shallots; 1 large tomato, finely diced; 1/4 cup finely chopped flat-leaf parsley; 2 tablespoons finely chopped tarragon

Servings: persons

1 1/2 cups dried black-eyed peas, soaked overnight and drained
Salt
1 1/2 pounds cleaned squidbodies cut into 1/2-inch rings, tentacles halved
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup red wine vinegar
Freshly ground pepper
2 celery ribs, finely diced
1/4 cup minced shallots
1 large tomato, finely diced
1/4 cup finely chopped flat-leaf parsley
2 tablespoons finely chopped tarragon

1
In a large saucepan, cover the black-eyed peas with 2 inches of water and bring to a boil.
2
Simmer over moderate heat until the peas are nearly tender, about 30 minutes.
3
Season generously with salt and cook until tender, about 10 minutes longer.
4
Drain the peas and let cool.
5
Bring a large saucepan of salted water to a boil and fill a large bowl with ice water.
6
Add the squid to the boiling water and cook just until firm, about 30 seconds.
7
Drain and immediately transfer the squid to the ice water to cool.
8
Drain again and pat dry with a clean towel.
9
In a large bowl, whisk the olive oil with the vinegar and season with salt and pepper.
10
Add the squid, black-eyed peas, celery, shallots, tomato, parsley and tarragon.
11
Toss well and serve.

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 1/2 cups dried black-eyed peas, soaked overnight and drained, Salt, 1 1/2 pounds cleaned squidbodies cut into 1/2-inch rings, tentacles halved, 1/4 cup plus 2 tablespoons extra-virgin olive oil, and more.

Yes, Squid and Black-Eyed Pea Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Squid and Black-Eyed Pea Salad

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