Sunday, April 29, 2012

*screams* A Squidie Post!!

Don' skerd.  It's just a squid!  :)  They aren't hard to break down into an edible form, but it's a bit tedious.

AAAGH they're swarming!!  lol

1. Pull out head
2. Feel for the sharp point near the large opening, grab ahold, and pull it out.  It will be a large, oval-shaped clear poky thing.  It's the spine, and trust me you don't want to eat it!
3.  Near the tip of the body you will see 2 fins.  Pull at one while holding the body, and the skin will pull away to reveal a white flesh.  Continue pulling it off until all you have is a hollow white cone.  
4.  Starting at the pointed end, squeeze out "the guts"  
5. Done!

6. Find a sous chef and make her do it.  ;)

Blanch arugula, then toss in ice water.

Chop basil, I used Greek basil but any would be fine.

Toast breadcrumbs, then cool.  Toss with blanched, drained, & chopped arugula, garlic, SnP, chopped tomatoes, and olive oil.

Stuff the calamari. tedious.  And hard.  I won't lie.  But you'll get there.

A tomato sauce in the making: tomatoes, garlic, oregano, SnP.  Blend.

Simmer, then cool outside on your patio if it's cold and rainy, because it's faster that way.  :)

Pour the cooled sauce over your calamari, add white wine, and bake at 325 for 30 minutes.  Serve with a salad and more white wine.  Of course.  :)

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