Neapolitan Squid Salad
- 2.5 lbs BOS”N squid (any size/form)
- 1/2 cup virgin olive oil
- 2 garlic cloves minced
- 4 tbsp chopped fresh parsley
- 2 tbsp lemon juice
- Salt and pepper to taste
Defrost BOS”N Squid and cut tubes into 1/4”- 1/2” rings. Toss in salted boiling water for 1-3 minutes.
Drain the squid and move to mixing bowl. Season with the olive oil and other ingredients. Let the flavors meld for 2 hours or more before serving so that the seasoning will have time to take full effect.
This method of preparation is also good if one wants to include squid in a Fruit de Mer cold salad.