This post contains affiliate links. Click here to see what that means!
That being said, we only promote authors, products, and services that we wholeheartedly stand by!
This month I’m bringing you a recipe with a protein source I’m willing to bet you’ve been overlooking… squid, or as very refined folks call it, calamari. (I titled this recipe “calamari,” just so I could lure you in.) Many of us think of calamari only in its gluten-y, breaded, deep-fried version, but actually it can very easily and deliciously be prepared without any of that nonsense. Even better, it’s a way to change up protein sources and get in a good serving of nutrients, like selenium, which is so supportive of thyroid health.
You can find squid at the seafood counter in your grocery store, where it is usually already cleaned and ready to prepare. Simply leave the tentacles whole and cut the body into 1/4-inch rings. If you are up to try squid, but are feeling skeptical about preparing it, you can also get frozen, prepared squid.
- 4 red radishes, sliced very thin
- 1 small zucchini, sliced very thin
- 1 small yellow summer squash, sliced very thin
- ½ fennel bulb, sliced very thin
- 3 tbsp red wine vinegar
- Zest of one lemon
- 1 tbsp minced shallot
- ½ cup plus 1 tablespoon olive oil
- 12 oz. squid, cleaned, body sliced into rings, tentacles left whole*
- 12 kalamata olives, sliced in half
- ½ cup chopped, fresh parsley, basil, and chives
- Sea salt, to taste
- Place radish, zucchini, squash, and fennel in a large bowl. Set aside.
- Put vinegar, lemon, shallot, and ½ cup of olive oil in a glass jar, seal, shake vigorously to combine. Set aside.
- In a large skillet, combine remaining tablespoon of oil, ¼ cup water. Bring to a simmer over moderate heat, add squid and cover for about 2 minutes. Poach squid until opaque.
- Mix squid, olives and herbs into vegetables. Pour dressing over and mix well. Salt to taste.
This recipe was inspired by Food & Wine magazine.