Giant Squid with Lemon Vinaigrette

Attack of the Giant Squid! You’ve probably eaten giant squid before, but just didn’t know it. Ever had calamari steaks or strips? Breaded and fried, it could be anything. You take a hunk of giant squid and pound it into oblivion, dunk it, bread it and fry it. It tastes good, but the following recipe tastes even better. To process the squid, take the cleaned tube pieces and lay the outside part on a cutting surface. This works best if the squid is at least partially frozen. Make sure that the membrane is removed. With a very sharp fillet knife, slice the squid as thinly as you can, cutting at a slight angle. When you’re done, you should have the squid sliced into very thin (and I mean very thin) pieces, about 1-2 inches wide and paper thin. Cook the squid until it just barely changes color, just a few seconds per side. If you cook it too long, plan on gnawing on it for awhile.

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5 from 1 vote

Giant Squid with Lemon Vinaigrette

Ingredients

• 4 pieces bacon diced (or prosciutto)
• 1/4 cup red onion finely diced
• 1 red bell pepper sliced into thin strips
• 2 cups fresh asparagus sliced diagonally into 2-inch pieces
• 3 garlic cloves
• 1/4 cup extra virgin olive oil
• 2 lemons juice only
• 2 tablespoons white wine vinegar
• 1/2 teaspoon Dijon mustard
• pinch granulated sugar
• 1/4 cup fresh basil leaves chopped
• 1 1/2 cups sliced squid see intro above
• salt and pepper
• 1/4 cup freshly grated Parmesan cheese

Instructions

• In a large skillet over medium heat, lightly brown bacon. Add onion, bell pepper and asparagus and cook until asparagus is just barely cooked, but still crisp. Add garlic, olive oil, lemon juice, vinegar, mustard and sugar. Stir to blend and heat for 2 minutes. Add basil and squid. Cook for 30 seconds to 1 minute. Season with salt and pepper and top with cheese.