Gastronomixs

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.

Vacuum-marinated squid

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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. 

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