HOW TO CLEAN SQUID: (squemish should buy theirs already cleaned) Work in sink. Hold body of squid firmly in one hand; grasp head firmly with other hand; pull head, twisting gently from side to side. Head and contents of body should come away in one piece. Cut tentacles off head; reserve. Discard head and contents of body. Grasp tip of pointed, thin clear cartilage protruding from body; pull out and discard. Rinse squid under cold running water. Peel off and discard spotted outer membrane. Pull off side fins; reserve. Rinse inside of squid bodies thoroughly under running water to remove any grit or extraneous matter. Cut squid bodies crosswise into 1/4 inch (0.5 cm) rings. Cut reserved fins into thin slices. Body, fins and reserved tentacles are all edible parts.
Ingredients
- 1 lb. (450 g) fresh or thawed frozen squid, cleaned (see below)
- 1/3 cup (80 mL) olive oil
- 1/4 cup (60 mL) fresh lemon juice
- 1 small clove garlic, minced
- 1 TBS (15 mL) chopped fresh basil
- OR
- 1/2 tsp (2 mL) dried basil, crumbled
- 1/4 tsp (0.5 mL) salt
- Pinch of white pepper
Directions
Drop squid pieces into large saucepan of boiling water; reduce heat to med. Cook uncovered until squid is tender, about 15 minutes.
Meanwhile, mix oil and lemon juice in med. bowl. Remove squid from water, draining well. Add to oil mixture; stir to coat. Refrigerate covered stirring occasionally, 12 to 24 hours.
Stir remaining ingredients into squid mixture. Refrigerate covered 2 to 4 hours. Serve in the marinade.
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Submitted 6/13/05.
Source: The Treasury of Creative Cooking
Submitted By: Rick Smith
rick@dragons.net
Marinated Calamari