White Wine-Marinated Squid
Submitted by conger2130
Tender squid poached for 30 seconds in white wine, lemon, and garlic, then chilled in its marinade. A light, bright Mediterranean-style appetizer or cold pasta topping ready in minutes.
YIELD
6 servingsPREP
5 minCOOK
5 minREADY
1 hrsThe whole secret to tender squid is knowing when to stop cooking, and this recipe nails it.
White wine, lemon juice, olive oil, garlic, onion, and ground coriander come to a boil, then the squid rings and tentacles go in for exactly 30 seconds before the pot comes off the heat.
That’s it. Thirty seconds.
The squid cools right in the fragrant marinade, soaking up all that bright, garlicky, wine-kissed flavor as it chills in the fridge.
Serve it over crisp lettuce as a Mediterranean appetizer or toss it with cold pasta for a light summer meal that tastes like the coast.
Pro Tips
- Thirty seconds means thirty seconds. Overcook squid by even a minute and it turns rubbery. Pull the pot off the heat immediately.
- Cut the body into even rings so every piece cooks at the same rate. Leave the tentacles whole for a nice visual contrast.
- Let the squid cool completely in the marinade before refrigerating. This slow cooling lets the flavors absorb deeper.
- Serve it cold, straight from the fridge. The lemon and wine flavors are brightest when chilled.
Ingredients
Directions
Place all ingredients except squid in a 1-quart pot and bring to a boil over high heat on the stove.
Add the squid, cook 30 seconds and immediately remove from the heat.
Pour the contents of the pot into a glass bowl, cover with a plate and let cool to room temperature.
Place in refrigerator until chilled.
Serve over lettuce or chilled pasta.
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