FROZEN SQUID TUBE

209.00 $

Produced in CHINA

 

Packing: Pack of 700g

 

Storage: Keep frozen at -18 degree; Do not refreeze after thawing

Out of stock

Description

 

                                                                             PAN GRILLED CALAMARI

                                                                              1 Cleaned Tube of Squid                                                   1 Clove of Garlic   

                                                                              1 Lemon                                                                              3 Basil Leaves

                                                                              1 Tbsp Extra Virgin Spanish Olive Oil                               1 Tomato

                                                                             Dried Oregano                                                                   Dried Parsley

                                                                             Sea Salt                                                                               Ground Pepper

  1. Finely mince 1 clove of garlic and add to a bowl, add 1 tablespoon of extra virgin Spanish olive oil and the juice of half a lemon and whisk everything together until well mixed
  2. Grab 1 cleaned tube of squid (if you bought it frozen, thaw it and pat it dry) and cut strips on top of the body that are about 1/4 inch apart, but without cutting all the way through
  3. Add the marinade you made on top of the calamari and rub throughout the entire squid, then season the squid with sea salt, freshly cracked black pepper and some dried parsley
  4. Heat a non-stick frying pan on medium heat, once the pan gets hot add the squid to the pan, cook between 1 1/2 to 2 minutes per side, then transfer to a plate
  5. Using the same pan, add 1 tablespoon of extra virgin Spanish olive oil and cook 2 tomato halves face down for about 3 minutes
  6. Transfer the cooked tomato halves to the plate, drizzle with some extra virgin Spanish olive oil and season with sea salt and some dried oregano
  7. Garnish the dish with some fresh parsley and some lemon slices

 

 

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