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Kalamarakia Tursi (Pickled Squid)

 

59

Yield

6

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free, Sugar-Free
 

Ingredients

12 medium squid
*
3 tablespoons olive oil
1 x salt
*
1 x black pepper
freshly ground
*
¼ cup parsley leaves
fresh, chopped
1 x rosemary leaves
fresh
*
2 cups white vinegar
approximately
Pickling spices and herbs
8 each black peppercorns
*
2 cloves garlic
1 each bay leaves
*
1 each rosemary sprigs
fresh
*

Directions

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 ½-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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 91g (3.2 oz)
Amount per Serving
Calories 37446% of calories from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 442mg 147%
Sodium 524mg 22%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 1%
Sugars g
Protein 62g
Vitamin A 5% Vitamin C 19%
Calcium 8% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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