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Squid Salad with Tomato and Fennel Recipe: Leading Douro Valley Chef Shares a Favorite Recipe

By Amy Munice

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Chef José Pinto of the delightful Conceitus Restaurant at the Quinta Nova Winery House has agreed to share one of his favorite recipes with Splash readers.

 

 

Of course this squid salad would no doubt taste even better with the spectacular breathtaking views of the Douro Valley in the background…

 

Photo: Peter Kachergis

 

 

And a refreshing glass of Quinta Nova wine in your hand…

(Tip:  Quinta Nova is one of the few best-in-class Portuguese wines that are easy to find in US wine stores.)

 

Photo: Peter Kachergis

 

When you visit Portugal you find that many people say—“Well, it’s really better here—you just have to visit..”

 

True—but doesn’t this recipe look absolutely mouth watering! 

 

If you try it please write your comments below.

 

Squid Salad with Tomato and Fennel:

 

 

Ingredients

UN

Quantity

Squid medium size

Un

10.000

Tomato

Kg

0.500

Onion

Kg

0.150

Fennel

Kg

0.300

Lemon

Kg

2.000

Orange

Kg

1.000

Vinegar, Oregano, chili

Kg

0.050

Olive oil

Kg

0.150

Salt flower

Kg

0.050

Pepper

Kg

0.010

Purple Onion

Kg

0.100

 

 

 

 

 

 

 

 

 

-Wash And clean the squid, remove the tentacle and cut them on one side.

 

-Make a superficial cut on the inside of the squid with a "chess" shape, season with olive oil, salt and peper. Grill them with the chess down until it toasts.

 

 

-Meanwhile make the salad, cleaning and cutting vegetables. Season them with lemon and orange juice, oreganos, vinegar and chilli,  flower salt and pepper

 

-Once squids are ready use a bit of olive oil and mix them in the salad.

 

- Serve on a plate, use the liquids and garnish with raw fennel and lemon zest.

 

-You can replace squid with  shrimp or previously cooked octopus.

 

 

Tell us how you like the recipe!

 

Photos courtesy of Quinta Nova Winery, unless otherwise indicated.

Published on Jun 27, 2016

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