Easy, summer squid salad for any occasion.
Why I love this recipe
Easy to make and budget friendly.
Clean and cook the squids in salted water with the parsley root, lemon and peppercorns. Cook them for 25 minutes.
When they are soft, drain them and let them cool.
Cut them into spaghetti or rings.
Cook one chopped carrot in another pot.
Chop two leek leaves.
Add the vinegar, garlic, salt and pepper to the squids to taste and add the leek leaves, carrot and chopped fresh parsley.