Photo: America’s Test Kitchen
Courtesy of America’s Test Kitchen
Serves: 6-8
Prep Time: 30 min
Cook Time: 5 min
Ingredients
2 tablespoons baking soda
1½ teaspoons table salt, plus salt for brining and cooking squid
2 pounds squid, bodies sliced crosswise into ¼-inch-thick rings, tentacles halved
¼ cup extra-virgin olive oil
3 tablespoons red wine vinegar
2½ tablespoons harissa
2 garlic cloves, minced
1 teaspoon Dijon mustard
½ teaspoon pepper
2 oranges
1 red bell pepper, stemmed, seeded and cut into 2-inch-long matchsticks
2 celery ribs, sliced thin on bias
1 shallot, sliced thin
⅓ cup hazelnuts, toasted, skinned and chopped
3 tablespoons chopped fresh mint
Direction
Step 1: In a large container, dissolve the baking soda and 1 tablespoon salt in 3 cups cold water. Add the squid, cover and refrigerate for 15 minutes. Lift the squid out and separate the bodies from the tentacles.
Step 2: Bring 8 cups water to a boil in a large saucepan over medium-high heat and set up a large bowl of ice water. Add 2 tablespoons salt and the tentacles to the boiling water and cook for 30 seconds, then add the bodies and cook until firm and opaque, about 90 seconds. Drain and chill the squid in the ice bath for about 5 minutes.
Step 3: In a large bowl, whisk the oil, vinegar, harissa, garlic, mustard, 1½ teaspoons salt and pepper. Drain the squid well and add it to the dressing.
Step 4: Cut the peel and pith off the oranges, quarter them and slice crosswise into ½-inch pieces. Add the oranges, bell pepper, celery and shallot to the squid and toss. Cover and refrigerate for at least 1 hour or up to 24 hours. Just before serving, stir in the hazelnuts and mint and season with salt and pepper.
Notes
Use small squid (bodies 3 to 4 inches long); they cook faster and are more tender.
The baking-soda brine helps keep the squid from turning rubbery.
Flavor and texture are best after the full 24 hours.
Before you start
Toast, skin and chop the hazelnuts.
Marinate for at least 1 hour, ideally 24 hours, before serving.
