Cooking Squid with Anchovy
Fresh squid are available in many large city fish markets all year. They look like baby octopus with 10 legs,and both legs and body are edible.
To clean squid,slit open the belly and remove the bone.Near this is a sac of dark ink that can be used when squid is cooked in a sauce. Remove the sac,than rinse the squid thoroughly.Squid can be deep or shallow fried or cooked in a sauce-do not overcook or they become tought and rubbery.
Squid with Anchovy
4-6 small squid
3-4 anchovy fillets,soaked in milk to remove excess salt
small piece of dried hot red pepper
1/2 cup olive oil
1 onion,finely sliced
1 cup white wine
1 cloce of garlic,crushed
black pepper,freshly ground salt
Remove the bone and ink sac from the squid and wash them well.Cut in 1 inch pieces.
Drain the chop anchovies; tie the red pepper with the bouquet garni. In a skillet or shallow flame-proof casserole,heat the oil and cook the onion with the garlic until soft. Add the wine,water and anchovy,bouquet garni and black pepper. Add the squid meat,cover and simmer gently until the squid is tender;cooking time-anywhere from 20 minutes to 1 hour-depends entirely on the age of the squid. Do not overcook or the squid will toughen.
Taste for seasoning,remove the bouquet garni and pepper tied together and serve the squid with boiled rice.
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