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Rejos in sour marinade

updated

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Ingredients for 2 servings:

  • 8 squid(s), tentacles only
  • 2 bay leaves
  • 1 onion(s)
  • some parsley
  • 2 eggs, hard-boiled
  • 2 bell peppers, red and green
  • 2 tbsp white wine vinegar
  • 6 tbsp olive oil
  • ½ tsp salt

Instructions

Working time approx. 20 minutes; Rest time approx. 3 days 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 3 days 2 hours 10 minutes

Squid tentacles, simple

Freeze the tentacles for three days. Then, boil the thawed tentacles with the bay leaf and a wine cork until tender, about 50 minutes. In the meantime, chop the onion, parsley, bell peppers, and eggs. The smaller the chops, the more delicious the salad will be. For the marinade, whisk the olive oil, vinegar, and salt in a bowl until frothy. Chop the cooled tentacles as well. Mix the tentacles with all the other ingredients and toss in the marinade. Refrigerate the salad for one hour. Then serve with fresh baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Rejos in sour marinade

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