Steps
- Rinse the squid under cold water to clean thoroughly. Pat it dry with a paper towel and slice into rings about 1cm thick. Set aside.
- Peel and cube the potatoes into bite-sized pieces. Place them in a pot of salted water and bring to a boil. Cook for 10-12 minutes or until fork-tender. Drain the potatoes and let them cool slightly.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Increase the heat to medium-high, add the sliced squid to the skillet, and cook for 2-3 minutes, stirring frequently. The squid should turn opaque and tender; do not overcook as it can become rubbery. Remove from heat and set aside.
- In a large mixing bowl, combine the cooked potatoes, sautéed squid, and chopped parsley. Toss gently to mix without breaking the potatoes.
- In a small bowl, whisk together the juice of one lemon, 1 tablespoon of olive oil, and a pinch of salt and pepper. For an extra kick, you can add 1 teaspoon of Dijon mustard. Drizzle this dressing over the salad.
- Optional: Add sliced cherry tomatoes for a pop of colour and additional flavour. Toss everything gently to coat evenly.
- Transfer the salad to a serving dish and garnish with more chopped parsley, if desired. Serve warm or refrigerate for 30 minutes to serve chilled.