Thai salad with spicy calamari
This recipe comes from the cookbook Veggies & Fish by our founder, Bart van Olphen. The secret to this spicy squid salad? It’s all in the punchy dressing and those crunchy veggies. Worried about that rubbery texture when cooking squid? Don’t be. The recipe tells you exactly how to avoid it!
In a bowl, whisk together all the ingredients for the dressing. Taste to check the balance between sour and sweet—add a bit more lime juice or sugar if needed.
Using a mortar and pestle, grind the garlic, ginger, chili, and a pinch of salt into a smooth paste. Stir in the canola oil. Cover and marinate the squid and tentacles in the fridge for 30 minutes.
In a bowl, combine the cucumber, pointed cabbage, red onion, scallions, and red chili. Place in the fridge until ready to use.
Remove the squid from the marinade and let it come to room temperature for 5 minutes.
Heat a skillet over high heat. Sear the squid for 2–3 minutes (don’t overcrowd the pan), flipping halfway through, and add the tentacles during the last minute. Remove from the pan, slice the tubes into 1-centimeter rings, and let cool to lukewarm.
Toss the squid, tentacles, and dressing with the vegetables, then divide the salad over the plates. Sprinkle with peanuts and garnish with fresh cilantro.
