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Ingredients Jump to Instructions ↓

  1. 3 lb baby squid , cleaned salt and freshly ground pepper

  2. 3 pinches grated nutmeg

  3. 3 tablespoons extra virgin olive oil

  4. 2 garlic cloves, minced

  5. 3 tablespoons minced flat-leaf italian parsley

Instructions Jump to Ingredients ↑

  1. Separate the tube from the squid head by pulling it gently. The tube is emptied of the bone and the intestines except for the eggs and the soft roe which are very tasty. The only part of the head you need to keep are the tentacles. Cut each tube into rings 1 inch wide. Wash both tentacles and rings and wipe with care. Put the squid into an 11 inch nonstick sauté pan and place over high heat. Cook, stirring constantly with a spatula, until the squid ceases to give off liquid and takes on a reddish brown tinge, after about 15 minutes. When the squid pieces are cooked, add salt and pepper to taste, and the nutmeg, oil, garlic and parsley. Mix for 10 seconds and remove from the heat. Serve at once. NOTE: If the squid are very small, the mantles may be left whole.

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