While many associate pickled seafood with heavy, curried spices, the Mediterranean style—Escabeche—offers a lighter, herbal alternative that is perfect for delicate meats like squid.
Living in Portugal means I often trade traditional Cape salmon for beautiful local pota (jumbo squid). Because pota is more delicate and has a dense, solid flesh compared to flaky white fish, it requires a careful, instructional approach: tenderising first, followed by a lighter aromatic pickling liquid.
If you are looking for a stunning, straightforward make-ahead seafood dish, this is it. Here is my direct guide to creating the perfect Mediterranean Squid Escabeche.
Ingredients
For the Pota:
- 1kg fresh or frozen pota (jumbo squid tubes and/or tentacles), cleaned
- Ingredients for boiling (chicken stock, salt, bay leaves) as per my Back to Basics boiling guide
For the Provencal Pickling Liquid:
- 150ml extra virgin olive oil
- 2 large red onions, thinly sliced
- 1 small fresh fennel bulb, thinly sliced
- 4 garlic cloves, thinly sliced
- 2 fresh bay leaves
- 1 tsp whole black peppercorns
- 1 Tbsp dried Herbes de Provence blend
- 1 tsp whole fennel seeds
- 200ml white wine vinegar (or good quality apple cider vinegar)
- 50ml dry white wine
- Zest of 1 large unwaxed lemon
- Juice of 1 large unwaxed lemon
- Sea salt, to taste
Step-by-Step Instructions
Step 1: Prep and Tenderise the Pota
Squid, especially larger species like pota, must be tenderised through slow cooking before pickling. If you simply fry and soak it in acid, it will become tough and rubbery.
For this recipe, we want deeply flavourful, perfectly tender squid. I highly recommend using my tried-and-tested simmering method, which uses a brilliant chicken stock and bay leaf broth followed by a quick cold-water plunge to stop the cooking.
You can find the exact step-by-step instructions for this in my guide here: How to Boil Squid (Pota) or Octopus.
Step 2: Chop the Pota
Once the squid is perfectly tender and has been cooled in its cold-water bath, drain it thoroughly. Slice the tubes into rings and the tentacles into manageable, bite-sized chunks. Transfer the chopped meat to a large glass or ceramic bowl.
Step 3: Prepare the Aromatic Liquid
Now we build the delicate Provençal pickling base.
- Sauté the Base: In a wide saucepan or pot, gently heat the extra virgin olive oil. Add the thinly sliced red onions, fresh fennel, and garlic. Sauté them over low to medium heat for 7–10 minutes until they are soft and translucent, but ensure they do not brown.
- Gather the Aromatics: Measure out your whole black peppercorns, dried Herbes de Provence blend, and whole fennel seeds. Chef’s Tip: The dry fennel seeds are critical here for mirroring and enhancing the subtle aniseed notes of the fresh fennel.
- Prepare the Liquid Blend: In a jug, combine your white wine vinegar, white wine (if using), lemon juice, and the lemon zest.
- Simmer and Season: Once the onions and fennel are soft, stir the dry aromatics and the fresh bay leaves into the saucepan. Let them sizzle in the hot oil for about 60 seconds to release their essential oils. Next, pour in the liquid vinegar and lemon mixture. Bring the whole pan to a gentle boil, then reduce the heat and let it simmer for 5 minutes. Taste the hot liquid and season generously with sea salt.
Step 4: Assemble and Marinate
Now, bring it all together. Pour the hot, vibrant Provençal liquid directly over the tender, chopped pota in your glass bowl.
Ensure the meat is fully submerged in the aromatic onions and vinegar, and arrange the fresh bay leaves beautifully within the mix. Allow the dish to cool completely to room temperature before covering it tightly with cling film or a fitted lid.
Storage and Serving
The secret to a great pickling dish is time. Transfer the covered bowl to the fridge. While traditional spiced fish often needs up to 4 days, this pre-tenderised Mediterranean squid only requires 24 to 48 hours for the delicate flavours to meld and fully infuse the meat.
Serve chilled or at room temperature alongside slices of crusty fresh bread to mop up the glorious infused olive oil, or feature it as the star of a summer seafood meze platter.
