Marinated Calamari Recipe
This is a delicious Marinated Calamari which will make you keep asking for more! Pamper everyone with Marinated Calamari as Main Dish. Whenever I have Italian friends visiting I always prepare Marinated Calamari which is most loved by them. It is always prepared with Seafood as the most essential ingredient. Caring is all about sharing and I can show how much I care for you by sharing this Marinated Calamari recipe.
Ingredients
1 pound (450 g) fresh or thawed frozen squid
1/3 cup (80 ml) olive oil
1/4 cup (60 ml) fresh lemon juice
1 small clove garlic, minced
1 tablespoon (15 ml) chopped fresh parsley
1 tablespoon (15 ml) chopped fresh basil or 1/2 teaspoon (2 ml) dried basil, crumbled
1/4 teaspoon (0.5 ml) salt
Pinch white pepper
Directions
To clean squid, 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 rings, fins and reserved tentacles are all edible parts.
Drop squid pieces into large saucepan of boiling water; reduce heat to medium.
Cook uncovered until squid is tender, about 15 minutes.
Meanwhile, mix oil and lemon juice in medium bowl.
Remove squid from water with skimmer or slotted spoon, 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.
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 rings, fins and reserved tentacles are all edible parts.
Drop squid pieces into large saucepan of boiling water; reduce heat to medium.
Cook uncovered until squid is tender, about 15 minutes.
Meanwhile, mix oil and lemon juice in medium bowl.
Remove squid from water with skimmer or slotted spoon, 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.
