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.
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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.