Why it works: Squid and olive work together. They rank in the top 5% of all ingredient pairs, and 203 recipes mention both. Both carry nonanal, which smells fat, citrus. The science ↓
The recipe
Ingredients
Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)
Also mentioned in the method: fish
Directions
Prepare
Clean the octopus and squid well and rinse under running water, or buy ready-packaged clean fish.
Cook
Put the octopus and squid in a pan, cover with cold water, bring to a boil, lower the flame, and simmer until the fish is tender.
Let the water cool before draining the octopus and squid into a salad bowl.
Dress and chill
Season the octopus and squid with olive oil, parsley, mint, basil, garlic, lemon juice, salt, pepper, and optional chili peppers, and leave in the fridge for a few hours, mixing from time to time so the fish absorbs the flavours.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Squid + olivetop 5% of all pairsAroma overlaplowMentioned together203 recipes
Shared aroma: nonanal (fat, citrus).
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Parsley + lemontop 1% of all pairsAroma overlapstrongMentioned together14,036 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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Basil + lemontop 2% of all pairsAroma overlapstrongMentioned together1,820 recipes
Shared aroma: 3-hexenal (apple, fruity).
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Parsley + peppertop 2% of all pairsAroma overlapstrongMentioned together34,118 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
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Parsley + basiltop 2% of all pairsAroma overlapstrongMentioned together2,351 recipes
Shared aroma: myristicin (spice, warm).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Octopus and squid
- Forms the main body of the salad and provides its tender, chewy texture.
- Olive oil
- Carries the herbs and garlic and adds moisture and richness to the fish.
- Lemon juice
- Adds acidity that brightens the flavour of the seafood.
- Garlic
- Adds pungent aroma that infuses the fish during chilling.
The step that matters
Simmer until tender. Octopus and squid can turn rubbery if overcooked or undercooked. Gentle simmering at a low heat breaks down connective tissue slowly, leaving the flesh tender enough to eat cold.
Flavor stand-ins for the mint
How well each one fits the dish's main ingredients (squid, olive, parsley, basil, garlic, lemon, pepper):
- Thymebetter flavor fit
- Oreganobetter flavor fit
- Rosemarybetter flavor fit
- Mintthe original
Fit is the average pairing score against squid, olive, parsley, basil, garlic, lemon, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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