Pickled squid is a spicy and unusual appetizer. Entire treatises can be written on the nutritional value of this mollusk. Agree, it’s nice to be aware of this, putting another portion of delicious food on your plate. Fresh squid meat has a more delicate texture than frozen meat, but in a marinated form this difference is almost imperceptible.
Pick your recipe
You will need
-
- 750 grams of fresh or thawed peeled squid
- 2 tablespoons of fresh lemon juice
- 1/3 cup red wine vinegar
- 1 tablespoon of chopped fresh oregano leaves
- basil and parsley
- 1/2 tsp dill seed
- 2 cloves of garlic
- 3/4 cup olive oil
- 2 small brooms of fennel or 6 sticks of celery
- salt
- pepper
- or
- 500 grams of fresh squid
- 1 cup soy sauce
- 4 tablespoons grated fresh ginger
- 6 tablespoons of mirin
Instruction manual
1
Rinse fresh or thawed peeled squids thoroughly under running water.
2
Cut off the tentacles, and cut the squid's body into rings one centimeter wide.
3
Put a large pot of water on the fire, bring the water to a boil and add lemon juice to it. Make a colander and a bowl of cold water. Dip the squid (rings and tentacles) in boiling water, hold there for one or two minutes and drop it into a colander. Immediately dip in a bowl of cold water. Take out the squid and pat dry.
4
Cook the marinade. Beat together red wine vinegar, chopped clove of garlic, dill seeds and greens of oregano, parsley and basil, add salt and pepper. Pour olive oil while continuing to whisk.
5
Cut fennel buds into quarters. Put the squid and fennel in a bowl, pour the marinade and leave for 4-5 hours. If you don’t have fennel on hand, you can safely replace it with stem celery in this recipe. In this case, celery should be cut a little diagonally, with short, one and a half centimeter sticks.
6
Sometimes squid marinate before grilling them. This dish is especially popular in oriental cuisine.
For the marinade, you need to mix soy sauce, grated fresh ginger and mirin - a sweet Japanese culinary wine. Pour out half the marinade, in the second put peeled carcasses of small fresh squids.
7
Marinate squid for 10 minutes, not forgetting to turn the carcass several times.
8
Preheat the grill. Put squid carcasses on it and cook for 4-5 minutes, turning them over every 30 seconds and covering the outside with the marinade using a special silicone brush. Squids are ready, as soon as from translucent they turn into golden white. This dish with a delicate taste and a breathtaking aroma is served hot. Well complements the grilled squid shot glass sake.