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Key to squid: Do not overcook
2013-02-28
By Jesse & Stephanie

SQUID is a versatile ingredient. These mollusks are delicious sautéed, braised, grilled and our favorite, deep-fried as calamari. The key is not to overcook them, since they become tough, chewy and flavorless.

Here is a healthy cold salad recipe. When you poach the squid just right, they are tender and sweet. The chimichurri dressing is great to make ahead and keep in a bottle for other use.

Chimichurri squid with fried leeks and roasted onion

Ingredients:

4 calamari, cleaned and cut into 1-inch thick rings

1 tsp good olive oil

1 small white onion, sliced

1 leek, thinly sliced

3 cups of frying vegetable oil

Kosher salt

Freshly ground black pepper

Preparation:

1. Char the sliced onions over an open flame (stove top) until softened and slightly browned. Set aside.

2. Heat frying oil in a medium pot, deep fry the leek slices until golden brown. Drain on a paper towel-lined plate and sprinkle with a pinch of salt.

3. Bring a small pan of water to a boil. Poach the squid for about one minute, drain and put in a bowl of ice water to stop cooking.

4. Drain and set aside. Be careful not to overcook them. Toss the squid rings with 4 tablespoons of chimichurri dressing.

5. Plate and enjoy.

Chimichurri dressing

Ingredients:

1/2 cup of good olive oil

4 garlic cloves, minced

1 cup of fresh Italian parsley, packed

1 cup of fresh cilantro, packed

1 tbsp lemon juice

1 tbsp white vinegar

1 dried red chili

1/2 tsp sea salt

1 tsp freshly ground black pepper

Preparation:

1. Pulse all ingredients in a processor, about 20 pulses.

2. Pour the dressing into a bottle, it can be refrigerated up to 1 week.

3. We add this delicious dressing on steak, grilled chicken and prawns, in salad dressings, or even as a pizza base.

For more, contact Stephanie & Jesse at artisanfoodsinc@gmail.com

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