06 Jan2010


Here’s a really easy, delicious, light and healthy salad you can make the next time you have access to reef fresh baby squid. Simply clean the squid, dry them off with paper towels, douse with olive oil and sprinkle with salt and pepper and grill over a charcoal flame until just cooked. I like some of the tentacles to be crisp and a bit drier so leave some pieces on the grill for a little longer if you want an element of crispness in the salad. Slice up the bodies and keep the little tentacles in whole “bunches”…


Mix some baby arugula, some crisp romaine or other lettuces, throw in some chopped sun dried tomatoes, the squid, and dress with olive oil and either lemon juice or some vinegar, salt and pepper. In this case, a guest had just brought some “lemon balsamic” vinegar so we used that. The salad was light and perfect for a beach side lunch. We had other things at the meal but this would have great on its own with a bit of bread or followed by a small bowl of pasta. Or a big bowl. :)



  1. atbnorge says:

    This is brilliant! I can do this, MM. But no reef fresh baby squid for me :(
    Frozen squid will do okay, di ba?…Oooh, picture pa lang, YUMMO!

    Jan 6, 2010 | 4:12 am


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  3. Angela says:

    It’s lunchtime here right now and that looks like it would really hit the spot!!

    Jan 6, 2010 | 4:35 am

  4. Lilibeth says:

    Perfect salad! For me, this is already a meal. I’ll surely do this. Yummy!

    Jan 6, 2010 | 4:56 am

  5. botchok says:

    Looks delicious and healthy too! Definitely worth trying. Now gotta find myself some pusit.

    Jan 6, 2010 | 6:36 am

  6. linda says:

    Just the right meal for my family this weekend as the temperature will be up 41 degrees C plus, and the worst part is it’ll be for about a week or more. Lots of salads this time with a variety of meats,seafood , cheeses and fruits and lots of H2O.

    Jan 6, 2010 | 7:16 am

  7. Betchay says:

    Do you keep the ink sac for another use?or you just throw them away?

    Jan 6, 2010 | 7:42 am

  8. Marketman says:

    Betchay, you can keep the ink sacs and freeze them for an all natural black paella, or mix them with the other half of the squid that you bought to make squid in its own ink… linda, I have had the calamari in Australia several times and loved it. atbnorge, I rarely cook with frozen squid since we have easy access to fresh, but I guess it would work as well…

    Jan 6, 2010 | 9:18 am

  9. diday says:

    I agree this is already a meal.

    Jan 6, 2010 | 11:13 am

  10. Cecilia says:

    Wow, all ingredients that I love, but for some reason, just never thought of making like this … Will definitely make this soon. Thanks, MM!

    Jan 6, 2010 | 1:52 pm

  11. Hershey says:

    arugula looks fabulous :D

    Jan 6, 2010 | 2:57 pm

  12. i love sta.rosa says:

    baby arugula, ano po ito? pwede ko po ba makita picture nito? madalas kasi pag may mga recipe, yung iba ingredientsko ko alam kung saan ko hahanapin, minsan akala ko kung ano klse sprout yun lng pala mongo, salamat po sa info

    Jan 6, 2010 | 4:13 pm

  13. Nina says:

    How do you clean a squid? I guess you remove everything except the ink sac, right? Do you also throw the whitish part, is it the “taba” or just part of the innard? Thanks.

    Jan 6, 2010 | 10:34 pm

  14. alisa says:

    Kakagutom, sarap ng seafood salad talaga. MM, congrats! I saw that you’re the featured food blog of the day at Foodista.

    Jan 7, 2010 | 2:20 pm

  15. denise says:

    Nina..you have to remove the ink sac as well (make sure it does not tear)…and basically the transparent “backbone” that looks like plastic, and the teeth (which is in the middle part of the head), which sometimes pop out easily…the whitish parts,pwedeng i-add pag adobo, pwede din throw away.

    MM..have you seen the giant squids on Discovery? (or was it Nat Geo..hmm) nakakatakot yung ngipin nila

    Jan 7, 2010 | 2:36 pm

  16. alicia says:

    that looks really yummy. bookmarking this recipe!

    Jan 8, 2010 | 7:00 pm

  17. acousticpot says:

    MM, this salad is made in heaven. you have that excellent taste. the mustasa you featured is a big hi and it has a lot of variations to explore. i just love greens

    Jan 11, 2010 | 12:44 pm


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