Kalamarakia Tursi Pickled Squid

Serving Size : 6
Ingredients

for prepare Kalamarakia Tursi Pickled Squid

:

Amount	Measure	Ingredient - Preparation Method
12	medium	squid
3	tablespoons	olive oil
salt freshly ground pepper kalamarakia tursi pickled squid
1/4	cup	chopped fresh parsley
few sprigs fresh rosemary kalamarakia tursi pickled squid
2	cups	white vinegar - (approx.)
pickling spices and herbs kalamarakia tursi pickled squid
8		black peppercorns
2		garlic cloves
1		bay leaf
1	sprig	fresh rosemary

Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and discarding the translucent cartilage, and small sand bag and ink. Rub salt on the outer sacs and rinse them inside and out with cold water. Heads and tentacles should be rinsed thoroughly. Cut the sacs into 1/2-inch wide rounds. Heat the oil in a frying pan and slip in the squid rounds, heads and tentacles. Cover and simmer until bright pink and tender (approximately 30 minutes), adding salt and pepper to taste, parsley and rosemary during the last 15 minutes. Half fill a clean quart-sized jar with the squid and all the juices remaining in the pan. Add white vinegar almost to the top, then the pickling spices and herbs. Seal the jar tightly and shake. Marinate at least one day before serving. Keep in the refrigerator. To serve, remove from marinade and serve cold, within 10 days. Source: The Food of Greece by Vilma Liacouras Chantiles. Avenel Books, New York.

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