Components
- 300 g of cleaned squid, including skin and tentacles
- 2 tea cups of orecchiette pasta (or another type of small, firm dough)
- Half a teaspoon of frozen peas
- One cucumber from Japan
- broth and the peel of one lemon
- Half a tea cup of almonds with roasted skin
- Two garlic cloves
- One-third of a tea cup of olive oil
- 6 sprigs of dill
- A quarter teaspoon of Calabrian pepper
- sodium chloride
- 1 teaspoon of white sesame seeds
- 1 teaspoon of black sesame
- Add dill leaves according to your preference before serving.
- Lula to dorê for serving (optional)
Setup phase
- Remove the garlic skin and slice it thinly. Slice the squid into 1 cm rings, keeping the tentacles whole. Grate the lemon zest before making the broth.
- Heat a large frying pan with olive oil and garlic over medium heat. Once the garlic starts to become fragrant, add the squid, season with 1 teaspoon of salt and calabresa pepper, and cook for about 1 minute, stirring occasionally — it cooks quickly, so avoid overcooking to keep it tender. Turn off the heat and splash with lemon juice.
- Move the squid along with the broth into a large bowl and allow it to cool as you prepare the remaining ingredients — this soda will serve as the salad dressing.
- Bring a large pot with approximately 3 liters of water to a boil over high heat. Add 1 tablespoon of salt and then put in the noodles. Cook, stirring occasionally, until they are al dente. Tip: If using pasta for a salad, drain it 1 minute before the package’s recommended cooking time.
- While the noodles are cooking, wash and dry the cucumber and dill. Remove the ends of the cucumber and slice it lengthwise in half. Then, cut each half into three lengthwise strips, and chop the strips into 3 cm pieces. Roughly chop the almonds and dill.
- Once the noodles are cooked, add the frozen pea to the boiling water to thaw it with the noodles. Drain the water and rinse the noodles and pea under running water to halt the cooking process.
- Combine the noodles and peas with the lula rebuter; then add the cucumber, dill, lemon zest, almonds, and season with half a teaspoon of salt. Gently stir and serve immediately, garnished with sesame seeds and dill to taste. It is a delicious dish when paired with lula to dorê.
You can make pasta salad ahead of time and store it in the fridge for up to one hour before serving.
Crisp edges
Here’s how to make the lula recipe for the sore using an Air Fryer to complete this noodle salad.
