Gastronomixs

Confit of squid ‘escabeche style’

Escabeche is a preparation common in the cuisine of many Spanish-speaking countries and is made with fish that is cooked and then marinated in vinegar or other acidic liquid and various flavour enhancers. In this version the recipe is adjusted for squid.

Confit of squid ‘escabeche style’

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Ingredients

1

kg

squid (small)

50

g

garlic

50

g

shallot

300

ml

white wine, fruity

2

 

lemons

300

ml

olive oil

2

stalks

spring onion

 

 

salt and pepper

Preparation method

  • Clean the squid and cut the tube (body) into rings.
  • Gently fry the garlic and shallots in 100ml of olive oil until soft and translucent. Add the squid.
  • Now add the white wine and poach/confit the squid for about twenty minutes.
  • Finely chop the spring onion.
  • Season the squid confit to taste with salt, pepper, and lemon juice but keep in mind the oil that is added shortly before serving.
  • Add the remaining olive oil and the finely chopped spring onion and keep lukewarm.

Serving suggestions

  • Serve with components of sweet pepper, black garlic, and courgette.
  • Serve with toast.

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