What is a pickled squid recipe? What are its ingredients? You will find answers to these and other questions in the article. Pickled squids are a great snack for a casual or festive feast. They are served with pasta or another side dish, used just like that or in salads. Try and cook marinated squid at home.
Classic recipe
Consider a classic pickled squid recipe. To create this dish you need to have:
- one tbsp. l sunflower oil;
- two tbsp. l lemon juice;
- salt (one tsp);
- 0.4 l of water;
- 2 leaves of laurel;
- ground black pepper;
- sugar (0.5 tsp);
- three squid.
You should get 6 servings of these foods. An appetizer created according to this recipe has some sourness, excellent taste. The longer the dish is pickled, the more palatable it is. Therefore, it is better to cook a snack a day before the feast or the night before.
How to cook?
Many praise this recipe for home-made squid. So, pour boiling water over the carcasses and cleanse the films and skin. Cut them into rings or strips. To create a brine, add sugar, bay leaf, salt, spices, lemon juice and sunflower oil to the water.
Boil the brine and dip the prepared squids into it. Next, turn off the burner, cool the snack under the lid. The dish is ready to eat right away. But it is better to marinate it in the refrigerator for 16-18 hours. You need to store the finished appetizer in a cool place in a tightly closed jar, on the bottom of which you must first put a circle of lemon, and top with sunflower oil.
Hot Pickled Squids
Consider the following recipe for pickled squid. Here the dish is cooked hot. To create it you need to buy:
- three carcasses of squid;
- Paprika (one tsp.);
- half a glass of sunflower oil;
- one tsp herbs of Provence;
- 3 pcs. allspice;
- ground black pepper (0.5 tsp);
- salt (one tsp);
- two leaves of laurel;
- one tbsp. l lemon juice;
- a couple of cloves of garlic.
Clean the carcasses and cut into rings or strips. Heat the sunflower oil, add spices, coarsely chopped garlic, lemon juice and salt. Bring the mixture to a boil. Dip the rings into the marinade and simmer for one minute. Turn off the burner and leave it under the lid for a couple more minutes.
Put the appetizer in a vessel with a lid, pour the marinade and send for a couple of hours in the refrigerator. Seafood marinated in this way will appeal to every gourmet.
In soy sauce
And what is a recipe for pickled squid in soy sauce? The dish is prepared with preliminary boiling of carcasses, sliced rings. It turns out sharp, but at the same time tender.
Recommendation: To defrost squids, first dip them in cool water. After they unfreeze, pour hot - a thin skin will be removed much easier.
So, to create this simple dish you need to have on hand:
- five squids;
- ginger (0.5 tsp);
- two tbsp. l soya sauce;
- 1 tbsp. l ground sweet pepper;
- honey (0.5 tsp);
- salt;
- sunflower oil (three tbsp. l.);
- a pinch of red hot pepper;
- vinegar (2 tbsp. l.);
- one clove of garlic.
Clean and boil the squid: dip in salt water for half a minute, no more. Then cool the carcasses and cut into rings. Now make the marinade: mix seasonings in a bowl with salt and sunflower oil. Squid rings pour the marinade and mix thoroughly, distributing evenly. Let stand 20-30 minutes and start tasting.
Seafood on the festive table will look delicious if you place them on lettuce leaves and garnish with green onions.
In tomato sauce with lemon
Agree, the recipes for making pickled squid are great! Now we’ll show you how to pickle this seafood in tomato and lemon sauce. In this recipe, tomato sauce adds a chip. But here you can go even further - fry the finished pickled squid. This dish has a very interesting taste.
To create it you will need:
- four squid;
- one lemon;
- two tbsp. l burning adjika;
- two tbsp. l tomato sauce;
- salt, white pepper, spices;
- sunflower oil.
Peel the squid carcasses and cut them into rings. Make marinade from spices: combine adjika, tomato sauce, spices, add salt, squeeze juice from lemon and pour into the mixture. Put the seafood rings there and leave to marinate overnight. In principle, after this period, squid can be tried.
But we will cook further. Heat the oil, place the squid rings in it and fry them. Since squids are cooked almost instantly, it takes 2-3 minutes to roast. They can not be overexposed, otherwise they will look like rubber.
How to pickle squid in Korean?
We present you a recipe for delicious Korean pickled squids. To create a dish you will need:
- 4 squid;
- paprika (one tsp);
- 1 tsp sesame seeds;
- sugar (one tsp);
- two carrots;
- a couple of cloves of garlic;
- salt (0.5 tsp);
- two onions;
- five tbsp. l sunflower oil;
- two tsp 9% vinegar.
Clean the carcasses and boil, but do not digest. Cut cooled squids into rings. Peel the onions and chop finely. Next, fry the onion in oil with sesame seeds. Wait until it turns golden, beautiful. Then go in for carrots: grate it, fry, add sugar and paprika. Fry until golden over high heat.
Mix squid with fried onions and carrots, add garlic and vinegar. Garlic, of course, must first be chopped. Hold the appetizer on the table for one hour, and then send it to the refrigerator for a couple of hours.
With pickled onions
Consider a recipe for squid with pickled onions. To prepare this dish, first marinate the onions. To do this, cut the onion into cubes and put in a sieve or colander. Next, boil the kettle and scald the onion with boiling water, pouring it over the sink from the kettle for 5 seconds. Onions will not be so bitter and sharp, its taste will soften.
This is a great recipe. At home, pickled squids are easy to prepare. So, then put the onions in a bowl, add a pinch of salt and black crushed (or ground) pepper. Pour in lemon juice or vinegar. You can, of course, do without lemon here. Mix everything well and send for half an hour to the refrigerator.
Take care of the rest of the ingredients now. Put two hard-boiled eggs. When they are ready, cool them under cold water (easier to clean). 500 g squid (if frozen - do not forget to defrost in advance) wash and clean. Put a pot of water on the gas.
As soon as it boils, salt it and lower the carcass into the pan. Here you will need a timer: it is very important not to over-squid, otherwise they will be identical to rubber. Track one minute (if the carcasses are thick or poorly defrosted, you can slightly more, a maximum of one and a half minutes) and then immediately remove.
Cool them down. Cut the squid into strips and put in a salad bowl. Cut the pickled cucumber into thin strips and send it there. Rub the boiled eggs on a coarse grater and put them in a bowl. Remove the pickled onions from the refrigerator, drain the excess liquid through a sieve and add it to the salad. Before serving, season the dish with mayonnaise.
If you cook at home, add a little more lemon juice. If you bought a salad in a store, then also add a couple of drops of lemon to it - it goes well with squid.