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# 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.
 
# 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|soup]] on the outer sacs and rinse them inside and out with cold [[water]]. Rinse head and tentacles thoroughly.
+
# Rub [[salt]] on the outer sacs and rinse them inside and out with cold [[water]]. Rinse head and tentacles thoroughly.
# Heat the [[oil]] in a pan, add the [[Squid]], including the tentacles, and [[onion]]s, and cook slowly until the [[onion]]s are not translucent.
+
# Heat the [[oil]] in a pan, add the [[Squid]], including the tentacles, and [[onion]]s, and cook slowly until the [[onion]]s are translucent.
 
# Pour the [[vinegar]] and wine over the [[Squid]] and [[onion]]s, then add the remaining ingredients and enough [[water]] to almost cover the [[Squid]], if necessary.
 
# Pour the [[vinegar]] and wine over the [[Squid]] and [[onion]]s, then add the remaining ingredients and enough [[water]] to almost cover the [[Squid]], if necessary.
 
# Cook, uncovered, over low heat until the [[Squid]] are tender and all the wine has been absorbed, approximately 1 to 1 1/4 hours.
 
# Cook, uncovered, over low heat until the [[Squid]] are tender and all the wine has been absorbed, approximately 1 to 1 1/4 hours.

Latest revision as of 04:12, 16 November 2019


Description

Ingredients

Directions

  1. 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.
  2. Rub salt on the outer sacs and rinse them inside and out with cold water. Rinse head and tentacles thoroughly.
  3. Heat the oil in a pan, add the Squid, including the tentacles, and onions, and cook slowly until the onions are translucent.
  4. Pour the vinegar and wine over the Squid and onions, then add the remaining ingredients and enough water to almost cover the Squid, if necessary.
  5. Cook, uncovered, over low heat until the Squid are tender and all the wine has been absorbed, approximately 1 to 1 1/4 hours.
  6. Remove the spices and bay leaf. Cut the Squid into bite-sized pieces and serve warm or cold.