Pseudonym Posted January 17, 2011 Report Share Posted January 17, 2011 We caught a couple of squid over the New Year, and cooked it up with this recipe from Annabel Langbein. Sadly it was divided among 15, but everyone agreed it was the best squid they'd ever eaten. (Except for one prick, who thought he'd had better 20 years ago in Italy.)I imagine you could use these flavours for much more than just squid, too.4 squid tubes (approx 400g)1/4 cup olive oil2 tbsp lemon juice1 tsp crushed garlic2 tbsp chopped fresh rosemarysalt and ground black pepper2 tbsp chopped basil leavesCut open the squid tubes, remove any cartilege and rinse well. Use a sharp knife to lightly score squid on the outside in a diamond pattern. Cut into strips about 2cm wide and combine with all other ingredients, except basil, and marinate at least 30 mins, turning occasionally.Cook squid in an oiled pan or wok over high heat, tossing for about 2 mins until flesh has whitened. (Overcooking squid will make it very tough.) Mix in the basil leaves and serve. Quote Link to comment Share on other sites More sharing options...
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