For those of you interested in the results of my marinated squid experiment that was aging in my refrigerator I have good news… It was excellent. I just finished enjoying a batch for lunch today and it was really, really tasty. I brought some for a friend today and I’ll be eager to get his opinion on my creation too.
I did have to make a few modifications to the recipe and add a personal touch here and there so here’s what I did. (I’ll repost the whole modified recipe at the end here)
First, instead of just 1.5 cups of water add in another cup of your favorite juice. the recipe was turning out to be just a tad bit tart because of the vinegar. I prefer this recipe have a more sweet tone instead of a sour tart vibe so I would highly recommend this. The amount of juice vs. water vs. vinegar will determine the overall sweetness so use your own judgement and experiment. What I provide below is a safe bet though. I used white grape juice by the way.
I also added in about a tablespoon of Splenda to finish off the sweet vibe. Regular sugar works fine too obviously.
Also, I used Red wine vinegar. The reason for this is because that is all I had. Next time I’ll make sure to have some white wine vinegar on hand to see what results.
As with all my cooking I added extra garlic. I mean EXTRA — like 6 cloves instead of 2. Use your own judgment of course.
I skipped the peppercorns.
I also skipped the bread and opted for a small bowl and chopsticks! Essential!!
Overall I think the timing of the initial cooking is all important to this treat. I sampled the squid when it came out of the boiling water and the overall texture did not change much after it was marinated. So remember that less boiling is better when you are cooking this dish.
Other than the above items, remember to stir up each portion before you eat it so it is covered in the left over marinade mixture, remember to use your chopsticks when eating this dish because eating this creation with a fork just doesn’t seem to work as well for me. And as always a nice glass of wine or brew is essential to the overall experience.
Final updated recipe:
1½ cups water
1 cup white grape juice (or more depending on your tastes)
7 tablespoons olive oil
1 tablespoon of Splenda or sugar (or more depending on your tastes)
1 pound cleaned squid, bodies cut into 1/2-inch-wide rings, tentacles left intact
1 onion, halved, sliced (essential – very good marinated!)
1/4 cup minced fresh parsley
2 large fresh rosemary sprigs or 1 tablespoon dried
1/2 cup red wine vinegar
6 garlic cloves, peeled
2 bay leafs
Additional olive oil (optional)
Additional minced fresh parsley
Squid is popular all over the Mediterranean; it’s especially good in this tangy dish, which is nice as an appetizer. If you would like it to be less tart, just stir in a little extra olive oil before serving or use more juice and sugar.
Bring water to a boil and add squid. Boil for a few minutes, cover and remove to simmer 10 minutes or less. Remove from heat, drain and combine with ingredients.
Cover and refrigerate at least 6 hours or ideally overnight. (Can be prepared 3 days ahead. Keep refrigerated.)