Peppered Squid Recipe
The peppered squid is a seafood recipe that is prepared with squid hoods flavored with a medley of herbs and worcestershire sauce. Cooked in the microwave, the squid hoods are marinated with port wine, olive oil, garlic and bay leaf. Tossed in pepper, the squid is further cooked and flavored with thyme, oregano and garlic powder and served as an exotic side. Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
| 500 g squid hoods | ||
| 1 cup port or red wine | ||
| Olive oil | 1/2 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), crushed | |
| 1 Say leaf | ||
| Salt | 1/4 Teaspoon | |
| Cracked pepper | 1 Tablespoon | |
| 250 mL bottle tomato sauce | ||
| Chilli | 1 Tablespoon (SAUCE) | |
| Sugar | 1 Teaspoon (SAUCE) | |
| Worcestershire sauce | 1 Teaspoon (SAUCE) | |
| Garlic powder | 1/4 Teaspoon (SAUCE) | |
| Oregano | 1/4 Teaspoon (SAUCE) | |
| Thyme | 1/4 Teaspoon (SAUCE) | |
Directions
Cut squid hoods into rings.
Rinse well.
Combine port, olive oil, garlic, bay leaf and salt.
Pour over squid rings.
Refrigerate overnight.
Drain marinade from squid.
Toss in pepper.
Place squid into a shallow dish.
Cook, uncovered, for 5-6 minutes on MEDIUM, tossing every minute.
SAUCE:
Combine all sauce ingredients.
Cook for 2-3 minutes on HIGH.
Serve hot with squid.
Rinse well.
Combine port, olive oil, garlic, bay leaf and salt.
Pour over squid rings.
Refrigerate overnight.
Drain marinade from squid.
Toss in pepper.
Place squid into a shallow dish.
Cook, uncovered, for 5-6 minutes on MEDIUM, tossing every minute.
SAUCE:
Combine all sauce ingredients.
Cook for 2-3 minutes on HIGH.
Serve hot with squid.
Chef
