Vacuum-marinated squid
By placing all the ingredients together in a bag and pulling vacuum, they marinate much faster and more intensely. Here, the squid is also frozen, creating a more tender structure. The tender, marinated squid can then be cooked on the plancha, for example.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
1 |
kg |
squid |
|
15 |
g |
garlic |
|
30 |
g |
shallot |
|
2 |
sprigs |
basil |
|
1 |
sprigs |
thyme |
|
|
|
olive oil |
Preparation method
- Clean the squid as described in the basic recipe.
- To make the marinade, clean the garlic and shallot.
- Gently heat the garlic, shallot, basil, and thyme in the olive oil and allow the essential oils to be released.
- Place the squid tube (the body) and the marinade into a vacuum bag, pull vacuum, and freeze.
- Allow the squid to defrost again after freezing.
- Cook the tube under pressure on the plancha.
Serving suggestions
- Serve with components of tomato, potato, black olive, and onion.
- Serve with components of rice, sweet pepper, and saffron, like a paella.