Spanish marinated calamari


Sherry marinade 888
3 tbsp dry sherry
1 tbsp spanish brandy or cognac
2 cup dry white wine
1/4 cup fresh lemon juice
2 tbsp fresh lime juice
2 tbsp extra-virgin olive oil,

1/4 cup chopped red onion
2 to 3 garlic cloves, minced
2 tbsp chopped flat-leaf parsley
1 tsp dried oregano
1 tsp paprika

Squid 888
2 lb fresh squid, cleaned and cut into 1″ rings
3 quarts water
2 tbsp salt

How to prepare

To make the marinade, combine the sherry, brandy, wine, lemon juice, and lime juice in a non reactive bowl. Whisk in the olive oil a little bit at a time. Add the onion, garlic. Parsley, oregano, and paprika. In a large saucepan, bring about 3 quarts water and the salt to a rolling boil. Blanch the squid for 60 seconds and immediately plunge the squid into a bowl of ice water to stop the cooking process. Drain the squid and place in a non reactive bowl or zip-lock plastic bag and marinate in the refrigerator overnight. Serve the squid on a small bed of greens. 4 to 6 appetizer servings.

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