Calamari and Samphire Salad
Calamari and Samphire Salad



  • 400g peas, cooked
  • 1 chopped shallot
  • 1 lemon, juice only
  • 3 tbsp olive oil
  • 4 squid, cleaned and cut into 5cm strips, tentacles left whole
  • 50g butter
  • 100g fresh samphire
  • 85g watercress
  • 1 tsp chopped parsley
  • Tip the shallot into a bowl with a tbsp of lemon juice, the squid, olive oil, and lots of pepper. Toss together and leave to sit for a few mins, then fry the dressed squid in a hot pan for 3-4 mins or until opaque. Add the peas, butter, and samphire, season well, and toss together in the pan for 3 mins more, then remove from the heat.
  • Scatter the watercress over a serving dish, and tip over the samphire, peas, and squid. Scatter with parsley, add a good squeeze of lemon, and serve warm with some lemon wedges on the side.
10 mins
6 serving

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