01-10-2007, 05:18 AM
[font "verdana, arial, helvetica"][size 2]2 lb squid cleaned
1/4 cup dry white wine
Salt to taste
Freshly-ground black pepper to taste
2 x garlic cloves peeled, whole
1/4 tsp dried hot red pepper flakes
1 x bay leaf
4 sprg fresh parsley
VINAIGRETTE DRESSING
2 tsp finely-minced garlic
3 tbl finely-chopped fresh parsley
2 tbl lemon juice
1 tbl red wine vinegar
1/2 cup finely-chopped red onion
1/2 cup olive oil
Prepare squid by cutting the tube into strips about 1/2-inch wide and tentacles into bite-sized pieces. There should be about 3 1/2 cups.
Put the squid into a saucepan or small kettle and add the wine, salt, pepper, garlic cloves, red pepper flakes, bay leaf and parsley sprigs and enough water to cover the squid. Bring to a boil and reduce heat, cover and let the squid cook about 45 seconds or just until the squid gets firm.
Mix vinaigrette ingredients in a bowl and toss the cooked squid with the vinaigrette. Serve warm or cold.
This recipe yields 4 servings.[/size][/font]
1/4 cup dry white wine
Salt to taste
Freshly-ground black pepper to taste
2 x garlic cloves peeled, whole
1/4 tsp dried hot red pepper flakes
1 x bay leaf
4 sprg fresh parsley
VINAIGRETTE DRESSING
2 tsp finely-minced garlic
3 tbl finely-chopped fresh parsley
2 tbl lemon juice
1 tbl red wine vinegar
1/2 cup finely-chopped red onion
1/2 cup olive oil
Prepare squid by cutting the tube into strips about 1/2-inch wide and tentacles into bite-sized pieces. There should be about 3 1/2 cups.
Put the squid into a saucepan or small kettle and add the wine, salt, pepper, garlic cloves, red pepper flakes, bay leaf and parsley sprigs and enough water to cover the squid. Bring to a boil and reduce heat, cover and let the squid cook about 45 seconds or just until the squid gets firm.
Mix vinaigrette ingredients in a bowl and toss the cooked squid with the vinaigrette. Serve warm or cold.
This recipe yields 4 servings.[/size][/font]