Paillard Of Squid

Name: Paillard Of Squid
Total time: 4 h 30 min
Yield: Four servings
Cuisine: cuban, french
Ingredients: 16 small squid, cleaned; 1/2 cup fresh orange juice; 1/2 cup fresh lemon juice; 1/2 cup fresh lime juice; 1 small red onion, peeled and minced; 3 cloves garlic, peeled and minced; 1 small Thai or jalapeno chili, seeded, deveined and minced; 2 tablespoons grated ginger; 2 teaspoons Sherry vinegar; 1 tablespoon grated orange rind; 1 tablespoon olive oil; 3 poblano peppers, roasted, seeded, deveined, peeled and diced; 1 red bell pepper, grated; 1 large yellow bell pepper, grated; 3 carrots, peeled and grated; 1 cup pomegranate seeds; 6 scallions, trimmed and minced; 1 cup flat-leaf parsley leaves; 1/2 cup minced mint leaves; 1/2 teaspoon salt, plus more to taste; 1 teaspoon fresh ground pepper, plus more to taste

By Molly O'Neill

Total Time: About 30 minutes, plus 4 hours' refrigerated marination
Rating: (0)
Comments: Read comments

Featured in: FOOD; Tender Monsters

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Ingredients

Yield:Four servings

The Squid

16small squid, cleaned
½cup fresh orange juice
½cup fresh lemon juice
½cup fresh lime juice
1small red onion, peeled and minced
3cloves garlic, peeled and minced
1small Thai or jalapeno chili, seeded, deveined and minced
2tablespoons grated ginger

The Salad

2teaspoons Sherry vinegar
1tablespoon grated orange rind
1tablespoon olive oil
3poblano peppers, roasted, seeded, deveined, peeled and diced
1red bell pepper, grated
1large yellow bell pepper, grated
3carrots, peeled and grated
1cup pomegranate seeds
6scallions, trimmed and minced
1cup flat-leaf parsley leaves
½cup minced mint leaves
½teaspoon salt, plus more to taste
1teaspoon fresh ground pepper, plus more to taste

Ingredient Substitution Guide

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Preparation

Step 1
Using a sharp knife, cut each squid sac open and lie it flat. Cut deep slices across the meat in one direction, but do not cut through the flesh. Peel off the skin. Repeat in the opposite direction to create perfect squares. Set aside. Combine the citrus juices, onion, garlic, jalapeno and ginger in a large glass or ceramic bowl. Add the squid. Toss to combine. Cover and marinate in the refrigerator for 4 hours.
Step 2
Combine the Sherry vinegar and grated orange rind in a large glass or ceramic bowl. Whisk in the olive oil. Add all the peppers, carrots, pomegranate seeds, scallions, parsley and mint. Season with salt and pepper to taste.
Step 3
Grill the squid over hot coals until cooked through, about 3 minutes. Add to the salad and toss. Serve immediately.