Italian-style shrimp and squid salad from The New York Times More 60-Minute Gourmet by Pierre Franey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • BlytheSpirit on June 28, 2014

    First attempt at making squid - and this turned out delightfully. Just the right amount of vinegar to give the squid (which can be bland) a bit of 'pep'.

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