Red Wine Squid Salad

17. September 2005 Shellfish 0

Adapted from Cold Food’s chargrilled octopus recipe

1 pound squid, cleaned, washed, paper towel-dried
2 tbsps red wine
2 tbsps soy sauce
2 tbsps hoisin sauce
3 cloves garlic, crushed
vegetable oil
salt and pepper

1. Combine all ingredients in a large bowl to make marinade. Add squid, too and marinate for a couple of hours.
2. When ready to cook, drain and save the marinade.
3. Heat a deep skillet and grease with a little oil. Fry squid until it’s white on both sides, about 3 minutes per. Brush with some of the marinade and sprinkle with salt and pepper while cooking. Try not to overcook so they are not tough. Slice and serve either hot or cold with mixed greens.