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Puttanesca Style Squid Salad

A recipe from...
Prep time
5 mins
Cooking Time
15 mins


msc ecolabel landscape
  • 450g MSC certified squid rings


  • 180ml extra virgin olive oil
  • 2 tsp salt (plus a pinch)
  • 10 cloves garlic (finely chopped) 
  • 50g roasted or sun-dried tomatoes (in oil)
  • 90g pitted mixed olives (large ones halved)
  • 3 tbsp pickled capers (drained)
  • 1 tsp red chilli flakes
  • 1 large handful basil leaves (torn)
  • 1 small handful flat leaf parsley leaves
  • 1 lemon
  • Salt & pepper (to taste)


  1. Heat a pan on a medium-high heat and then add the olive oil.
    Sauté the garlic until it is golden brown and fragrant.
    Puttanesca Style Squid Salad - Step 1
  2. Mix in the sun-dried tomatoes, olives, capers and chilli flakes.
    Puttanesca Style Squid Salad - Step 2
  3. Zest the lemon straight into the pan, reserving the fruit for later and allow the pan to simmer for 1 minute, mixing occasionally.
    Puttanesca Style Squid Salad - Step 3
  4. Next add the squid rings and sauté for 3 minutes, or until the squid is firm, stirring occasionally and then turn off the heat.
    Puttanesca Style Squid Salad - Step 4
  5. Season to taste and mix the basil leaves into the pan.
    Puttanesca Style Squid Salad - Step 5
  6. ET VOILA!
    Turn the mixture into a serving dish, garnish with a small handful of parsley leaves and squeeze the lemon juice over.
    Puttanesca Style Squid Salad - Step 6
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