Hello my foodie friends,
Today was the day that I tried squid, it was rather tasty and not at all what I have expected. I have so many dishes that I just can't taste, something always telling me "no, that can't be good" but thanks to "bizarre food show" and my aunt, I finally tried squid..now I have to try mussels, octopus, oysters and dishes/food similar to those:))
Yea, my auntie finally arrived last week, and that is why I am not as active as before..
She came from Italy and she has so many recipes that she want to teach me and I think that I am good student:))
As you know other than fish or mussels there are seafood that I would not touch or cook in my kitchen, and my husband love squid..so she made today for us real delicacy and recipe from the one island in Croatia that she learned long time ago, and I was just a food stylist and photographer today, and maybe helper as my daughter would say!:))
- 1 lb(500g) baby squid
- 3 Tbs. Olive Oil
- 4 cloves of Garlic
- 1/2 cup of Parsley
- Salt and pepper to taste
- 1 cup of water/split in half and used as needed
- Clean and wash squid.
- In a wide frying pan put olive oil and on the cold oil add clean squid.
- Let it cook for about 10 minutes on medium heat on one side.
- After 10 minutes turn each squid on the other side and let it get the nice golden color.
- After they get golden color pour about 1/2 of cup warm water, cover and let it cook for 20 minutes.
- Uncover and turn them again on the other side, if the water evaporate pour bit more, cover and do not touch for next 15 minutes.
- Add minced parsley, garlic, salt and bit of ground black pepper.
- Cover and if possible serve immediately.
The best side for this are boiled potatoes, which I peeled and cut in 4 quarters. You would need for two people about 4 medium potatoes. Put in a salted water and let them boil, but do not overcook, since they need to keep their shape...it would be great to boil just until tender.When you put on the plate spoon over the potatoes bit of squid sauce, it gives you so much flavor.
Also we served this with shredded fresh cabbage. Sprinkle with bit of salt, pepper, and use about 2-3 Tbs. of vinegar and 1 Tbs. Olive oil, on about 1/4 of smaller cabbage head. Mix and on the end just for the garnish and of course taste shred few of radishes.
I hope you will like this, sauce is very, very delicious, and with combination with salad and potatoes even better and more satisfying but lighter meal. Like I said it is best if it's served right away so the squid would not turn into rubbery tasting rather than soft and silky...so, as soon as you finish serve!!!
I am in and out and have been missing visiting your blogs like I use to..hope you can understand..I haven't seen my aunt for long time and this was really overwhelming seeing her again...so we are spending a lot of time together. Of course I will find time to visit, read and drool over your recipes and photos..
Thank you so much again for constant support and your lovely comments!
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