This quick recipe is an elegant upgrade to any tin of squid (or any tinned fish for that matter) for a vibrant and balanced appetizer or lunch. I recommend serving with toast or over salad greens to soak up the flavorful vinaigrette.
The ingredients
- Tinned squid in olive oil: I used Real Conservera Puntillas (very small squids) but I also like Trader Joe’s calamari pieces in olive oil or Lata stuffed squids in olive oil as more affordable options.
- Parsley: Clean and dry the parsley thoroughly and trim any woody stems. Finely chop with a sharp knife.
- Garlic: Grating a single clove of garlic helps emulsify the sauce and adds a little bite. Don’t be tempted to go overboard on the garlic or you risk overshadowing the squid’s flavor.
- Rice vinegar: Rice vinegar has a tart, fruity, lightly sweet flavor that works well with squid’s milder flavor. I recommend substituting with another light white wine vinegar or fruity apple cider vinegar.
- Zhacai: Zhacai is a salted and fermented mustard stem popular in Sichuan cuisine. It has a deeply savory flavor with a crunchy texture similar to pickled cucumbers. Substitute with another savory, briny ingredient like green olives or pickled cucumbers.
- White pepper: A tiny hint of white pepper adds a more delicate, earthy heat than black pepper that lifts the rich, oily flavor of the squid without masking its flavor.
Tinned Squids with Parsley Vinaigrette
Ingredients
- 1 tin squids in olive oil oil drained and reserved
- 2 tbsp parsley chopped
- 1 clove garlic grated
- 1 Tbsp rice vinegar sub white wine or apple cider vinegar
- 1 Tbsp zhacai sub pitted green olives or pickled cucumber
- 1/8 tsp white pepper freshly ground, optional
Instructions
- In a small bowl, whisk together 2 tbsp parsley, 1 clove garlic, 1 Tbsp rice vinegar, 1 Tbsp zhacai, freshly ground white pepper, and 2 Tbsp olive oil from the tin until well combined. Taste and season with additional salt if desired.
- Transfer the squids from the tin to a plate and drizzle the vinaigrette evenly on top. Serve immediately.
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