Fried squid salad

Cooking

Step 1

Peel the squids, cut into 2.5 cm rings and put in a large bowl. Leave 4 tbsp. l. lemon and parsley sauce, mix the rest of the sauce with squid. Cover the bowl and leave to marinate for 30 minutes at room temperature. Cut the potatoes into 2.5 cm cubes, heat the oil in a frying pan, fry the potato cubes, stirring frequently, for 10 minutes. Place potatoes on paper towel to drain excess fat, then place in a warm place. Free the pepper from seeds and cut into long strips. Heat the pan, fry the squid rings and pepper strips for 4-5 minutes, turning once, until the squid is golden. Mix hot squid rings, red pepper, potato cubes and lettuce leaves. Salad mixture can be replaced with lettuce leaves. Season with the remaining lemon and parsley sauce, mix. Serve warm. For the sauce, place the finely chopped zest and juice of 1 lemon in a container with a screw cap, add 8 tbsp. l. olive oil 3 tbsp. l. finely chopped parsley and mix well. Season with a pinch of salt and ground black pepper to taste. This sauce can be stored in the refrigerator for up to 2 weeks.