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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Squid is popular all over the Mediterranean; it's especially good in this tangy dish, which is nice as an appetizer. If you would like it to be less tart, just stir in a little extra olive oil before serving. Ingredients:
1 1/2 cups water |
5 tablespoons olive oil |
1 pound cleaned squid, bodies cut into 1/2-inch-wide rings, tentacles left intact |
1 onion, halved, sliced |
1/4 cup minced fresh parsley |
2 large fresh rosemary sprigs or 1 tablespoon dried |
1/2 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 |
Directions:
1. Bring 1 1/2 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 1/4 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.)
2. 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.
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