This Month's Recipe...
July – Warm Salad of Squid with Potatoes and Shallots
From page 319 of The New English Kitchen.
There are two ways to cook squid and be sure it is tender – very fast or very slow. Anything in between will be indistinguishable from rubber.
12 new or waxy potatoes
2 tablespoons vegetable oil
2 medium squid, cleaned (see p319 of The New English Kitchen), cut into strips and left on a towel to absorb water
soft sea salt and freshly ground black pepper
For the dressing:
2 shallots, finely chopped
4 tablespoons red wine vinegar
8 tablespoons olive oil
2 sprigs of parsley, chopped
Boil the potatoes in water with a pinch of salt until just tender. Drain, quarter them and set aside in a bowl. Mix together all the ingredients for the dressing in a bowl or mug.
Heat the vegetable oil in a wok or large frying pan and have ready a lid or mesh disc, because the oil is liable to spit when you cook the squid. Put the squid in the pan and cook over a high heat for 2-3 minutes, until they turn from translucent to opaque white. Lift them out of the pan with a slotted spoon and put them on top of the potatoes. Pour over the dressing, season with salt and pepper, and it is ready.