Look for already cleaned whole squid. Adding bodies and tentacles will give a nice variety in texture to this salad.
Recipe information
Yield
8 servings
Ingredients
Preparation
Step 1
Mix garlic and ¼ cup oil in a large bowl. Add squid and toss to coat. Heat a large heavy skillet, preferably cast iron, over high 5 minutes (you want the pan scorching hot). Working in batches to avoid overcrowding, cook squid, turning halfway through, until lightly charred and cooked through, about 3 minutes total for bodies and 40 seconds total for tentacles. Transfer to a cutting board. Let cool slightly, then slice bodies into ½"-thick rings.
Step 2
Place squid in a large bowl and squeeze in juice from lemon. Add onion, celery stalks, chickpeas, and vinegar and toss to coat; season with salt and pepper. Let sit 10 minutes.
Step 3
Just before serving, toss in celery leaves and drizzle with oil.
Step 4
Do Ahead: Salad (without celery leaves and oil) can be made 1 day ahead. Cover and chill.
Step 5
See the rest of the Feast of the Seven Fishes menu here.
