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Print this Recipe    Calamari 05

MARINATED CALAMARI
2-3 servings

1 lb. (450 g) fresh or thawed frozen squid, cleaned
1/3 cup (80 mL) olive oil
1/4 cup (60 mL) fresh lemon juice
1 small clove garlic, minced
1 TBS (15 mL) chopped fresh basil or 1/2 tsp (2 mL) dried basil, crumbled
1/4 tsp (0.5 mL) salt
Pinch of white pepper

Drop squid pieces into large saucepan of boiling water; reduce
heat to med. Cook uncovered until squid is tender, about 15
minutes.

Meanwhile, mix oil and lemon juice in med. bowl. Remove squid from
water, draining well. Add to oil mixture; stir to coat. Refrigerate
covered stirring occasionally, 12 to 24 hours.

Stir remaining ingredients into squid mixture. Refrigerate covered
2 to 4 hours. Serve in the marinade.


TO CLEAN SQUID

Work in sink. Hold body of squid firmly in one hand; grasp head
firmly with other hand; pull head, twisting gently from side to
side. Head and contents of body should come away in one piece.
Cut tentacles off head; reserve. Discard head and contents of
body. Grasp tip of pointed, thin clear cartilage protruding from
body; pull out and discard. Rinse squid under cold running water.
Peel off and discard spotted outer membrane. Pull off side fins;
reserve. Rinse inside of squid bodies thoroughly under running
water to remove any grit or extraneous matter. Cut squid bodies
crosswise into 1/4 inch (0.5 cm) rings. Cut reserved fins into
thin slices. Body, fins and reserved tentacles are all edible
parts.

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