Warm Squid Salad with Pimenton Vinaigrette Recipe

Name: Warm Squid Salad with Pimenton Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons sweet pimenton de la Vera (Spanish smoked paprika); 1/2 teaspoon hot paprika; 2 tablespoons sherry vinegar; 1/4 cup extra-virgin olive oil; Salt and freshly ground black pepper; 1 small red bell pepper, cut into 1/8-inch dice; 1/4 green bell pepper, cut into 1/8-inch dice; 1 large shallot, minced; 8 cleaned 6-inch squid bodies (about 1 pound total); 8 packed cups mesclun (about 5 ounces)

Servings: persons

2 teaspoons sweet pimenton de la Vera (Spanish smoked paprika)
1/2 teaspoon hot paprika
2 tablespoons sherry vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 small red bell pepper, cut into 1/8-inch dice
1/4 green bell pepper, cut into 1/8-inch dice
1 large shallot, minced
8 cleaned 6-inch squid bodies (about 1 pound total)
8 packed cups mesclun (about 5 ounces)

1
In a bowl, combine both paprikas with the vinegar and olive oil and season with salt and pepper.
2
In another bowl, combine both bell peppers with the shallot and 1/4 cup of the paprika vinaigrette; reserve the remaining vinaigrette.
3
Let the pepper mixture stand at room temperature for 15 minutes.
4
Using a very sharp knife, slice the squid bodies crosswise 1/8 inch thick.
5
Oil a large rimmed baking sheet and, using a long spatula, carefully transfer the squid to the sheet, keeping the shape of the squid as intact as possible.
6
Preheat the broiler.
7
Brush the squid generously with some of the reserved vinaigrette and season with salt and pepper.
8
Broil the squid 4 inches from the heat for about 2 minutes, until just tender and glazed.
9
Meanwhile, toss the mesclun with the remaining vinaigrette and arrange on plates.
10
Transfer the squid to the plates, keeping the shape intact.
11
Dot the marinated pepper mixture around the salad and serve.

142

kcal

Calories

Fat

Carbs

Fat Carbs

* 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 10 ingredients. The key ingredients include: 2 teaspoons sweet pimenton de la Vera (Spanish smoked paprika), 1/2 teaspoon hot paprika, 2 tablespoons sherry vinegar, 1/4 cup extra-virgin olive oil, and more.

Yes, Warm Squid Salad with Pimenton Vinaigrette 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.

Warm Squid Salad with Pimenton Vinaigrette

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