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Preparation
squid cleaning
- hold the head of the squid with the right hand (for right-handers) and the body with the left.
- Gently pull the head to separate the viscera from the body, help yourself by inserting a finger into the body of the squid to separate the viscera.
- On the head there will be, among other things, a dark bag containing the squid ink. If you want to recover it to make other preparations, remove it carefully to avoid breaking it.
- cut and separate the head from the tentacles and discard the head with the viscera.
- Remove by hand a ring-shaped cartilage that remains between the squid's tentacles.
- on the body, find a long cartilage, the “feather” of the squid and pull it to extract it completely.
- turn the squid's body as if it were a stocking and finish cleaning its interior, then return it to its original position.
- wash the head and tentacles with plenty of fresh water.
preparation
- cut the body of the squid into rings and the tail into strips.
- heat oil, the amount necessary to sauté the squid (2 tablespoons more or less) in a pot or casserole.
- Place the squid, add salt to taste, sauté in hot oil then lower the heat and let them cook, stirring from time to time with a wooden spoon. the squid will release their juice and then absorb it, when there is no liquid left in the pot it is because they are cooked.
- Remove any moisture that may remain from the squid by drying them with a cloth.
- peel the carrots and cut them lengthwise first and then into very thin half slices.
- peel and cut the onion into rings.
- In a saucepan or pot, heat the oil, vinegar, carrot, and onion with the container as well covered as possible so that the vinegar does not evaporate.
- when the onion is tender, add the whole peeled garlic cloves, the bay leaf and the black peppercorns.
- leave 3 more minutes
- hold the head of the squid with the right hand (for right-handers) and the body with the left.
- Gently pull the head to separate the viscera from the body, help yourself by inserting a finger into the body of the squid to separate the viscera.
- On the head there will be, among other things, a dark bag containing the squid ink. If you want to recover it to make other preparations, remove it carefully to avoid breaking it.
- cut and separate the head from the tentacles and discard the head with the viscera.
- Remove by hand a ring-shaped cartilage that remains between the squid's tentacles.
- on the body, find a long cartilage, the “feather” of the squid and pull it to extract it completely.
- turn the squid's body as if it were a stocking and finish cleaning its interior, then return it to its original position.
- wash the head and tentacles with plenty of fresh water.
preparation
- cut the body of the squid into rings and the tail into strips.
- heat oil, the amount necessary to sauté the squid (2 tablespoons more or less) in a pot or casserole.
- Place the squid, add salt to taste, sauté in hot oil then lower the heat and let them cook, stirring from time to time with a wooden spoon. the squid will release their juice and then absorb it, when there is no liquid left in the pot it is because they are cooked.
- Remove any moisture that may remain from the squid by drying them with a cloth.
- peel the carrots and cut them lengthwise first and then into very thin half slices.
- peel and cut the onion into rings.
- In a saucepan or pot, heat the oil, vinegar, carrot, and onion with the container as well covered as possible so that the vinegar does not evaporate.
- when the onion is tender, add the whole peeled garlic cloves, the bay leaf and the black peppercorns.
- leave 3 more minutes
Ingredients
- rather small squid, 1 k. use fresh squid, not frozen, as the latter have more water and can put the preservation of the marinade at risk.
- onion, 1
- small carrots, 3
- olive oil, 1 and ½ cups
- sunflower oil, 1 and ½ cups
- 1 ½ cup apple cider vinegar
- bay leaf, 2 leaves
- garlic cloves, 4
- salt and black peppercorns, to taste
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