Squid doesn't deserve its reputation for being tough or rubbery. It yields a delicate, tender texture if cooked for either a very short or a very long period of time.

Recipe by Coastal Living January 2008

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Recipe Summary

Yield:
Makes 3 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut squid tubes into rings. Blanch in boiling water to cover 30 seconds or until opaque. (Water doesn't have to return to a rolling boil.) Don't overcook or squid will become tough. Plunge in ice water to chill. Drain.

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  • Combine squid, mangoes, and lime juice in a small bowl.

  • Whisk together mustard, vinegar, and olive oil. Stir in cilantro and next 3 ingredients. Fold in squid mixture.

  • Cover and chill until ready to serve. Top baguette slices with salad, using a slotted spoon.

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