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                    KALAMARAKIA TURSI (PICKLED SQUID)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Greek                            Seafood
                Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12       md           Squid
   3       tb           Olive oil
                        Salt
                        Freshly ground pepper
     1/4   c            Chopped fresh parsley
                        Few sprigs fresh rosemary
   2       c            White vinegar (approx.)
                        -----PICKLING SPICES & HERBS-----
   8                    Black peppercorns
   2                    Garlic cloves
   1                    Bay leaf
   1                    Sprig fresh rosemary

  Wash and clean the squid, separating the outer sacs from the heads and
  tentacles, removing and discarding the translucent cartilage, and small
  sand bag and ink. Rub salt on the outer sacs and rinse them inside and out
  with cold water. Heads and tentacles should be rinsed thoroughly. Cut the
  sacs into 1/2-inch wide rounds. Heat the oil in a frying pan and slip in
  the squid rounds, heads and tentacles. Cover and simmer until bright pink
  and tender (approximately 30 minutes), adding salt and pepper to taste,
  parsley and rosemary during the last 15 minutes. Half fill a clean
  quart-sized jar with the squid and all the juices remaining in the pan.
  Add white vinegar almost to the top, then the pickling spices and herbs.
  Seal the jar tightly and shake. Marinate at least one day before serving.
  Keep in the refrigerator.
  To serve, remove from marinade and serve cold, within 10 days.
 


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