Pickled squid is a spicy and unusual appetizer. Whole treatises can be written about the nutritional value of this mollusc. Agree, it's nice to realize this when you add another portion of delicious food to your plate. Fresh squid has a softer texture than frozen squid, but the difference is almost imperceptible when pickled.
It is necessary
-
- 750 grams fresh or thawed peeled squid
- 2 tablespoons fresh lemon juice
- 1/3 cup red wine vinegar
- 1 tablespoon each chopped fresh oregano leaves
- basil and parsley
- 1/2 tsp dill seed
- 2 cloves of garlic
- 3/4 cup olive oil
- 2 small coals 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 mirin
Instructions
Step 1
Rinse fresh or thawed peeled squid thoroughly under running water.
Step 2
Cut off the tentacles, and cut the body of the squid into rings one centimeter wide.
Step 3
Place a large pot of water on the fire, bring the water to a boil and add lemon juice to it. Prepare a colander and a bowl of cold water. Dip the squid (rings and tentacles) in boiling water, hold it there for one to two minutes, and drain it in a colander. Immediately dip in a bowl of cold water. Remove the squid and pat dry.
Step 4
Prepare the marinade. Whisk together red wine vinegar, minced garlic clove, dill seeds and oregano, parsley and basil, and add salt and pepper. While whisking, pour in the olive oil.
Step 5
Cut the fennel cobs into quarters. Put squid and fennel in a bowl, cover with marinade and leave for 4-5 hours. If you don't have fennel on hand, you can safely replace it with stalk celery in this recipe. In this case, the celery should be cut a little obliquely, with short, one and a half centimeters, sticks.
Step 6
Sometimes squid is pickled before grilling. This dish is especially popular in oriental cuisine.
For the marinade, combine soy sauce, grated fresh ginger and mirin, a sweet Japanese culinary wine. Pour half the marinade, put the peeled carcasses of small fresh squids in the second.
Step 7
Marinate the squid for 10 minutes, making sure to turn the carcasses several times.
Step 8
Preheat your grill. Put the 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. The squids are ready as soon as they turn from translucent to golden white. This dish with a delicate taste and breathtaking aroma is served hot. A glass of sake complements the grilled squid well.
