Spicy Grilled Squid Salad
By Chef John Ash, Fetzer Vineyards, Hopland, CA

Chef Participant: Cooking for Solutions Conference 2006

Serves: 4-6

In cooking squid, there is no in-between. Either you cook them very briefly or else simmer for a long time. Anything in-between results in a tough, chewy and thoroughly inedible dish! In this recipe, I'm doing a fast cook method. The recipe can also be done under a hot broiler if you don't want to fire up the grill, but the smoky flavor and char from the grill add delicious flavor. I love serving this salad in little Chinese "to go" boxes with chop sticks.

Ingredients: (use organic when possible)
1 lb. Baby Squid (cleaned and skinned)
Olive Oil
Kosher or Sea Salt
Freshly Ground Pepper
Spicy Dressing
6 oz. lg. Shiitake Mushrooms (stems discarded)
2 oz. Rice Noodles (very thin - often labeled "vermicelli")
1 1/2 cup Toasted Sesame Oil
1 English Cucumber (seeded and sliced at an angle)
3/4 cup Carrots (cut in fine julienne or slices)
2 cup Green or Napa Cabbage (very finely sliced)
1 large Mango (peeled, seeded and cut into large dice)
1/2 cup Daikon (or other savory sprouts)
1/3 cup Cilantro Leaves (lightly packed)
1/4 cup Tender Mint Leaves (lightly packed)

1. Separate the squid bodies from the tentacles, rinse under cold water and pat dry. Toss bodies and tentacles separately with olive oil and a generous sprinkling of salt and pepper. Grill bodies and tentacles over a hot grill for a minute or so on each side or until they puff and take on just a little color. Tentacles will take slightly longer than the bodies.

2. Cut bodies into rings or 1-inch pieces and tentacles into bite-size pieces and toss with half the dressing and set aside. Brush mushrooms with olive oil, season with salt and pepper and quickly grill. Cut in thick slices and add to squid.

3. Meanwhile, soak noodles in hot water for 15 minutes or until softened. Drain, throw onto a cutting board in a tangle and chop a couple of times. Toss with drops of sesame oil. Combine noodles, squid mixture, cucumber, carrots, cabbage, mango and sprouts. Place in "to go" boxes or arrange attractively on small plates, drizzled with remaining dressing and topped with cilantro and mint leaves.

Spicy Dressing
(Makes about 1 cup)
1/2 cup Fresh Lime Juice
4 tbls. Asian Fish Sauce
l tspn. Fresh Red Chile (minced, or to taste)
2 tspn. Garlic (finely minced)
1 tbls. Rice Vinegar
5 tbls. Sugar (or to taste)
l tbls. Cilantro Leaves (coarsely chopped)

Combine all ingredients and stir until sugar is dissolved. Let stand at least 30 minutes before serving for flavors to develop. Adjust salt/sweet/tart/hot flavors to your taste.

2006 John Ash

*Seafood Watch recommends Squid from all sources.


Other Great Related Links:
Cooking for Solutions
Seafood Recipes

Healthy Choices, Healthy Oceans Cooking for Solutions and the Monterey Bay Aquarium's Seafood Watch Programs are empowering seafood consumers and businesses to make choices for healthy oceans.
To learn more, visit






Events |  Food & Beverage International |  NutraFoodies |  California the Magazine
Home |  Food |  Wine |  Chefs |  Restaurants |  Advertisers |  Recipes
Travel |  Forager |  Who's News |  Directories |  Newsletter |  About Us |  Media Kit

©2007 Food&Beverage International
All rights reserved. | Contact Us |