Herb-marinated squid

Yield: 1 servings

Measure Ingredient
1½ cup Water
5 tablespoons Olive oil
1 pounds Cleaned squid; bodies cut into
; 1/2-inch-wide
; rings, tentacles
; left intact
1 Onion; halved, sliced
¼ cup Minced fresh parsley
2 larges Fresh rosemary sprigs or 1 tablespoon
; dried
½ cup White wine vinegar
2 Garlic cloves; peeled
8 Whole black peppercorns
1 Bay leaf
12 Baguette bread slices
Additional olive oil; (optional)
Additional minced fresh parsley

Bring 1½ cups water and 3 tablespoons oil to simmer in heavy large skillet over medium heat. Add squid and onion. Cover and simmer 15 minutes.

Add ¼ cup minced parsley and rosemary. Cover and simmer until squid is tender, about 10 minutes. Transfer mixture to large jar. Add vinegar, garlic, peppercorns and bay leaf. Cover and refrigerate overnight. (Can be prepared 3 days ahead. Keep refrigerated.) Preheat broiler. Brush baguette slices with 2 tablespoons oil. Broil until golden, watching closely to avoid burning. Drain squid mixture. Discard rosemary sprigs, garlic and bay leaf. Transfer squid mixture to medium bowl. Season to taste with salt and pepper. Drizzle with additional olive oil, if desired, and sprinkle with parsley. Serve with toasted baguette slices.

Serves 6.

Bon Appetit May 1995

Converted by MC_Buster.

Per serving: 671 Calories (kcal); 68g Total Fat; (87% calories from fat); 2g Protein; 20g Carbohydrate; 0mg Cholesterol; 25mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 13 ½ Fat; ½ Other Carbohydrates

Converted by MM_Buster v2.0n.

Similar recipes