Prep: 20 minutes
Cook: 1 – 2 minutes
Yield: 6 cups; 6 x 1 cup servings


  • 1 lb squid tubes and tentacles, tubes cut into ½-inch thick rings
  • 1 tsp + 1 Tbsp extra virgin olive oil, divided
  • 1 bunch curly parsley, washed and dried, chopped by hand or in a food processor (about 4 cups)
  • 2 vine-ripened tomatoes, diced
  • 2 scallions, finely chopped
  • ¼ cup fresh mint, finely chopped
  • ¼ cup fresh lemon juice
  • ½ tsp sambal (fresh chile garlic sauce)
  • ¼ tsp each sea salt and freshly ground black pepper


  1. Heat 1 tsp of the extra virgin olive oil in a nonstick skillet over high heat. Drain the liquid from the squid and pat it dry with a paper towel. Add the squid to the hot skillet and sauté for 1 to 2 minutes until just opaque. Do not overcook or it will be tough and rubbery. Transfer the squid to a large metal bowl and place in the refrigerator, uncovered, to cool. In the meantime, prepare the parsley, tomatoes, scallions, and mint, and add to a large bowl. In a small bowl, whisk together the lemon juice, sambal, salt and pepper, and remaining 1 Tbsp of extra virgin olive oil. Remove the cooled squid from the fridge, drain any liquid, and add to the parsley and other ingredients in the large bowl. Pour the lemon dressing over the top and toss to combine. Will keep in the fridge for 2 days.