We all love squids(oh what do we not)but im not very apt with their cooking time & am low on confidence in this but yet i havent had major 'under-cooked' or over -cooked ' probs yrt coz over-cooking can render them rubbery enough not to bite into.
And i love the name squiddy too,it sounds so so cute-calamari is more refined yeah!
I love this concept of weekend herb blogging & hope to be a part every week,hopefully...
Love to read how it all began & u must be a part of this wonderfull weekend virtual potluck too!
And is now hosted by haaloo of cook anything alomost once
Well this weeks weekend herb blogging is hosted by lynn from cafe lynnylu and its a fantastic blog with beautiful pics & a prize too.(love the
1. MARINATE A POUND OF CALAMARI/SQUIDS IN THE FOLLOWING
(no quantity here coz depends on personal taste)
Whole pepper(white& black)roughly crushed
Salt to taste
Lime juice(i used i one whole lime)
Splosh of red wine(a tbh)
Whole crushed garlic
A good sprinkle of thyme(would have love these with rosemary i think but i had none,fresh or dry)
2. HEAT A BIGGISH BLLOB OF BUTTER WITH OLIVE OIL IN A PAN & PLACE THE SQUIDS.(without any marinade)
Olive oil prevents the butter from being burnt but i use pomace olive oil,& later as i finish all the high heat cooking or last add aome extra-virgin olive oil.
3. FRY WELL(i added some weight here not to curl 'em) ON BOTH SIDES TILL DONE.(took me around 20 mins for extra browned & 10-14MINS ,BUT PLEASE WATCH OUT for well done)Add marinade.i added a little wine & butter here for a thickish sauce(and ofcourse the crushed garlic from the marinade along with the marinade)and later a blob of cream.
4. Goes well with this creamy baked potato here
these are the well browned one's,some of us wanted just done & some very very very well done.
the red peppers blend in perfectly with the thick barely there sauce.