INGREDIENTS:
1-1/2 lb cleaned prepared
calamari
1/2 tsp. whole black pepper
2 bay leafs
2 whole garlic cloves, peeled
3 sprigs fresh parsley
3 Tbsp. cup dry white wine
2-3 cups cold water
1/4 tsp. salt
FOR THE VINAIGRETTE:
1/3 cup extra virgin olive
oil
2 Tbsp. fresh lemon juice
1 Tbsp. red wine vinegar
2 Tbsp. dry red wine
1 Tbsp. garlic, minced
3 Tbsp. fresh parsley, finely
chopped
3 Tbsp. red onion, finely
chopped
Salt to taste
Freshly ground black pepper
to taste
PREPARATION:
Clean and wash calamari.
Cut tube into rings about 1/2-inch wide and tentacles into bite-sized pieces.
Put prepared calamari into medium size saucepan. Add whole pepper, whole
garlic cloves, bay leafs, parsley sprigs, white wine, salt, and enough
water to cover the calamari.
Bring to a boil cover and reduce heat. Let cook for about 30 minutes or
until soften but still firm.
In a small bowl combine all vinaigrette ingredients in a bowl and toss
the cooked calamari with the vinaigrette. Set aside.
When calamari are done, discharge spices, drain the liquid and put them
into medium size serving bowl.
Serve warm or cold.
Yields 4 servings. |
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Marinades:
Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables
by Jim Tarantino
In addition to dozens of marinades,
rubs, pastes, and infused vinegar and oils, Tarantino provides recipes
for a variety of vividly flavored main courses and side dishes. Inspirations
come from Asia, the Caribbean, and the American Southwest, among other
cuisines, and, although most of the dishes are fairly sophisticated, they
are not particularly complicated |
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The
Essential Seafood Cookbook by Wendy Stephen
.
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