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Full Online Book HomeLearning KitchenFishandseafood - Squid Cooked In Its Own Ink
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Fishandseafood - Squid Cooked In Its Own Ink Post by :joeml Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1045

Click below to download : Fishandseafood - Squid Cooked In Its Own Ink (Format : PDF)

Fishandseafood - Squid Cooked In Its Own Ink

Squid Cooked in Its Own Ink

1kg (2lb) small-medium squid (calamari) cleaned- ink sacs reserved
80ml - 5 fluid oz + 1 teaspoon olive oil
3 cloves garlic, chopped
2 large onions, fine chopped
1 large sprig oregano
1 bay leaf
2 large tomatoes, peeled, seeded and chopped
1/4 cup vermouth or white wine
40ml water (3 fl.oz minus 1 teaspoon)
fresh ground pepper
fresh chopped parsley

Cut squid bodies into rings and tentacles into ~2" pieces. Heat oil in a heavy oven proof/ stove-top proof casserole- (or use a deep fry pan/ skillet to cook on top of stove / hotplate/ hob). Saute garlic, onion, oregano and bay leaf for 5 mins. Add tomato and vermouth and simmer 5 mins.

Preheat oven to 180C (360F) if using oven method.

Slit ink sacs (do this over sink and wearing an apron- messy!) and squeeze ink through a coarse strainer into a bowl and mix with the water.

Add ink mixture and squid to casserole, then season and cover.

Transfer to oven (if using) and cook 45 mins or until squid is completely tender. (If using frying pan/ skillet, put pan on a simmer mat / heat diffuser and complete cooking on stove top).

Taste for tenderness and seasoning and scatter generously with chopped parsley.

A quicker version of the above recipe: -stove top After adding squid and ink, increase the heat under the frying pan/ skillet and cook squid briskly. Will be ready in less than 5 mins (give or take). Taste for doneness and adjust seasonings and scatter with parsley. Flavours are not as rich as the slow cook method but still said to be delicious.
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Fishandseafood - Squid Recipes Fishandseafood - Squid Recipes

Fishandseafood - Squid Recipes
Marinated Calmari: First steam squid until cooked (less than a minute). Marinade cooked squid in vinegar, oil, parmesan cheese, parsley, chopped onion, and fresh garlic. Over night is best but can eat immediately. Try stuffed squid - clean the squid, removing head and tentacles. reserve tentacles. make sure you remove the clear backbone. wash, dry and chop tentacles, mix with finely chopped garlic, fresh parsley, bread crumbs and olive oil to moisten. stuff mixture into squid, but leave room because they will expand. secure each end closed with toothpicks. sauté in a little olive oil. add some white wine and

Fishandseafood - Mediterranean Sauteed Squid Fishandseafood - Mediterranean Sauteed Squid

Fishandseafood - Mediterranean Sauteed Squid
2 lbs whole Squid, cleaned 1 tbsp Olive Oil 3/4 cup Onion, finely chopped 1 Garlic Clove, Minced 2 Tomatoes, drained and chopped, Italian Style 3 tbsp Black Olives, sliced 1 tbsp Capers, drained 1/2 tsp Dried Oregano Leaves, Crushed 1/4 tsp Dried Marjoram Leaves, crushed 1/8 tsp Red Pepper, crushed Cut body of Squid into 1/2 inch thick slices; set aside. Heat olive oil in large skillet; add onion and garlic. Cook and stir until onion is tender. Add squid and remaining ingredients. Bring to a boil. Cover; reduce heat and simmer 30 minutes or until