John Myers
Ingredients for 2 servings:
- 1 kg squid(s), (tubes), cleaned
- 1 lemon(s)
- 100 ml olive oil, (good) or more
- 3 bulb(s) garlic (Chinese) = 12 local garlic cloves
- 1 bunch parsley (large)
- some garlic granules
- some chili flakes (I use a Chipotle-Hanero mix)
- some sea salt
- some salt (fleur de sel)
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 50 minutes
can be served cold or warm
Thaw frozen tubes (clean if necessary) and pat dry. Mix a marinade with 5 tablespoons of olive oil, lemon juice, chili flakes, garlic granules, and sea salt. Make diagonal incisions on the surface of the squid tubes, then add them to the marinade and let them marinate for at least 2 hours. Bring salted water to a boil in a pot (add a little of the marinade to the cooking water), let the squid tubes boil briskly for 2-3 minutes, then remove from the heat and let stand for 10 minutes. Meanwhile, dice the garlic and chop the parsley. Heat the remaining marinade and olive oil in a pan with the garlic and parsley. Remove the tubes from the water and cut into bite-sized pieces. Add the pieces to the pan and bring to a boil once (add a little more of the cooking water if desired). Season with fleur de sel and serve with baguette. As a main course, this amount is enough for 2 people, as a starter it is certainly enough for 4!
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