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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. |
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− | # Rub [[salt |
+ | # 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 |
+ | # 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. |
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# 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
- 1 lb Small Squid
- 1/4 cup olive oil or corn oil
- 3 x onions, peeled, sliced
- 1/4 cup vinegar
- 1/2 cup Dry red wine
- 2 x cinnamon sticks
- 4 whl cloves
- 1 x bay leaf
- salt & freshly ground pepper
Directions
- 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 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 onions, and cook slowly until the onions are translucent.
- 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.
- Cook, uncovered, over low heat until the Squid are tender and all the wine has been absorbed, approximately 1 to 1 1/4 hours.
- Remove the spices and bay leaf. Cut the Squid into bite-sized pieces and serve warm or cold.