Usuba
Squid with Pickled Onions
Light salad of boiled squid with crispy pickled onions, dill and olive oil. The dish is prepared quickly, suitable for healthy eating and serves well as an appetizer or a complement to the main course.
- Prep
- 15 min
- Cooking
- 5 min
- Total
- 20 min
- Standard serving
- 416.6 g
Ingredients
Total 10
Instructions
- 1
Step 1
Prepare all ingredients for cooking.
- 2
Step 2
Slice the red onion into thin half-rings.
- 3
Step 3
Put the onion in a bowl, add 2 pinches of salt, 2 tsp of sugar and 3 tbsp of vinegar.
- 4
Step 4
Knead the onion with your hands so it releases its juice, and let it marinate for 15 minutes.
- 5
Step 5
While the onions are marinating, prepare the squid. Clean them of their innards and remove the chitinous skeleton. The skin can be scraped off or left on — it will curl up on its own during cooking.
- 6
Step 6
Bring 1 liter of water to a boil with 1 teaspoon of salt and a bay leaf. Place the squid in boiling water.
- 7
Step 7
Cook for 1–2 minutes until the squid turns white. The skin will completely curl up and come off.
- 8
Step 8
Immediately transfer the squid to a bowl with ice water. This will stop the cooking process and help them cool down quickly. Rinse the squid in cold water, washing away any remaining skin residue.
- 9
Step 9
Cut the cooled squid into thin strips.
- 10
Step 10
Put chopped squid into a bowl. Drain the marinade from the onion and add the onion to the squid. Finely chop the dill and add it. Dress the salad with 3 tbsp of olive oil.
- 11
Step 11
Mix the salad. Add black pepper to taste. No additional salt is needed, as the squid was cooked in salted water, and the onion was salted during marinating.
- 12
Step 12
Serve the salad immediately to the table.
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