SERVES 6
Jigging for squid on the harbor docks can make for good late-night fun. The squid season in Nantucket is generally in the summer and fall and it can be a bit sporadic. But when they’re here, they are almost hard not to catch.
This recipe is an homage to the simple seafood salads popular along the Mediterranean coastline. Dressed with little more than olive oil and lemon, this salad is light and refreshing. It begs to be enjoyed with a chilled glass of wine.
INGREDIENTS
8 ounces squid, fresh or frozen, whole, body cleaned
1 pound (26 to 30 count) wild-caught shrimp
1 pound live mussels, debearded
8 ounces yellowfin tuna, cut into bite-size cubes
1 red Fresno chile or jalapeño, stemmed, seeded, and minced
1 tablespoon minced red onion or shallot
3 tablespoons extra-virgin olive oil
1½ tablespoons fresh lemon juice
¼ cup flat-leaf parsley leaves
Flake sea salt, such as Maldon
If using a whole squid, rinse the tentacles and bodies inside and out. Then slice the bodies (which are tube-shaped) into thin rings, separate the tentacles from the head (where the eyes and beak are), discarding the head, and separate the tentacles if they are large. Set aside.
Bring a large pot of water to a boil. Have an ice bath with a sieve set up next to the stove. Add the shrimp to the boiling water and cook for 1 minute. The shrimp will immediately turn
opaque and firm up. Remove them with a slotted spoon and transfer to the ice bath to cool. Remove them from the cold water, place on a clean kitchen towel, and pat them dry.
Add the mussels to the same pot of boiling water. Cook the mussels for 2 to 3 minutes or until they all open. Transfer the mussels to a plate to cool. When they have cooled enough to handle, remove the meat from the shells, discarding any that don’t open. Place the mussels in a large bowl with the cooked shrimp.
Lastly, add the sliced squid and tentacles to the boiling water. They will cook very quickly, in 1 minute. As soon as the squid turns white and firms up, lift the pieces out with a slotted spoon and place them in the ice bath to cool. Transfer to a clean kitchen towel and pat them dry.
Add the squid to the mussels and shrimp along with the diced tuna, red chile, and red onion. (This mixture can be chilled, covered tightly, for up to 4 hours before serving.)
Just before serving, add the oil, lemon juice, parsley, and a sprinkling of flake sea salt to the seafood; toss lightly and serve immediately.