The warm squid and potato salad tastes great with the soft squid rings, the creamy baby potatoes, and the sour and spicy flavors from the chili and lemon. This dish is great for seafood lovers who want a light but filling meal.
Ingredients: 300g squid, cleaned and cut into rings. 300g baby potatoes, halved. 2 tbsp olive oil. 1 garlic clove, minced. 1 red chili, finely chopped. 1 lemon, zest and juice. Salt and pepper to taste. Handful of fresh parsley, chopped.
Instructions: Boil the baby potatoes until tender, then drain and set aside. Heat olive oil in a pan over medium heat. Add minced garlic and chopped chili, saut until fragrant. Add squid rings to the pan and cook for 2-3 minutes until just cooked through. Add boiled potatoes to the pan, toss to combine with squid. Drizzle lemon juice over the salad, season with salt and pepper to taste, and sprinkle lemon zest and chopped parsley on top. Toss everything together gently until heated through. Serve warm and enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
Green Thinkerz
