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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Angela's Italian Organic Oregano
Servings: 4
2 pounds cleaned squid
¼ cup dry white wine
salt, to taste
freshly-ground black pepper, to taste
2 whole garlic cloves, peeled
¼ teaspoon dried hot red pepper flakes
1 bay leaf
4 sprigs fresh parsley
For the Vinaigrette Dressing:
2 teaspoons finely minced garlic
3 tablespoons finely chopped fresh parsley
2 tablespoons lemon juice
1 tablespoon red wine vinegar
½ cup finely chopped red onion
½ cup olive oil
Prepare squid by cutting the tube into strips about ½ inch wide and tentacles into bite-sized pieces. There should be about 3½ cups. Put the squid into a saucepan or small kettle and add the wine, salt, pepper, garlic cloves, red pepper flakes, bay leaf and parsley sprigs and enough water to cover the squid. Bring to a boil and reduce heat, cover and let the squid cook about 1 minute or just until the squid gets firm. Mix vinaigrette ingredients in a bowl and toss the cooked squid with the vinaigrette. Serve warm or cold.