Marinated Calamari Recipe
Ingredients
| Squid | 2 Pound, frozen | |
| Water | ||
| Salt | To Taste | |
| 2 medium-sized celery stalks, thinly sliced | ||
| Garlic | 1 Clove (5gm), crushed | |
| 1/2 cup olive or salad oil | ||
| Parsley | 1/3 Cup (16 tbs), chopped | |
| Wine vinegar | 1/4 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Basil | 1 Teaspoon | |
| Oregano leaves | 1 Teaspoon | |
| Red pepper | 1/8 Teaspoon, crushed | |
Directions
1. Clean squid as shown in diagrams at left. Slice body crosswise into 3/4 inch rings. Cut tentacles into several pieces if they are large.
2. In 2-quart saucepan over high heat, heat 1 inch water and 1 teaspoon salt to boiling. Add squid; heat to boiling. Reduce heat to medium; cook 3 to 5 minutes, until squid is tender and becomes opaque. Drain.
3. Place squid in bowl; add 1 teaspoon salt, then celery and remaining ingredients. Toss to mix well. Cover and refrigerate at least 2 hours to blend flavors, tossing occasionally.
2. In 2-quart saucepan over high heat, heat 1 inch water and 1 teaspoon salt to boiling. Add squid; heat to boiling. Reduce heat to medium; cook 3 to 5 minutes, until squid is tender and becomes opaque. Drain.
3. Place squid in bowl; add 1 teaspoon salt, then celery and remaining ingredients. Toss to mix well. Cover and refrigerate at least 2 hours to blend flavors, tossing occasionally.
Chef
