Instructions

1. Cut the tentacles off the squid and divide. Cut the squid into half inch rings.
2. Steam the squid in a steamer basket for 3 minutes. Don’t over cook, or they will become tough. Immediately plunge the squid into ice water to stop cooking. Drain and dry.
3. To assemble salad: cover a small platter or individual serving dishes with a layer of arugula. Scatter squid on top, and then sprinkle with nuts. Dress with olive oil, lemon juice and season with salt and pepper.