Recipe - Herb-Marinated Squid

1 One half cup Water
5 tablespoon Olive oil
1 pound Cleaned squid; bodies cut
into
; 1/2inchwide
; rings, tentacles
; left intact
1 Onion; halved, cut or sliced up
One fourth cup Minced fresh parsley
2 lg Fresh rosemary sprigs or 1
tablespoon
; dried
One half cup White wine vinegar
2 Garlic cloves; peeled
8 Whole black peppercorns
1 Bay leaf
12 Baguette bread slices
Additional olive oil;
(optional)
Additional minced fresh
parsley

Bring 1 One half cups water and 3 tablespoons oil to simmer in heavy large
skillet over medium heat. Add squid and onion. Cover and simmer 15 minutes.
Add One fourth cup minced parsley and rosemary. Cover and simmer until squid is
tender, about 10 minutes. Transfer mixture to large jar. Add vinegar,
garlic, peppercorns and bay leaf. Cover and refrigerate overnight. (Can be
prepared 3 days ahead. Keep refrigerated.)

Preheat broiler. Brush baguette slices with 2 tablespoons oil. Broil until
golden, watching closely to avoid burning. Drain squid mixture. Discard
rosemary sprigs, garlic and bay leaf. Transfer squid mixture to medium
bowl. Season to taste with salt and pepper. Drizzle with additional olive
oil, if desired, and sprinkle with parsley. Serve with toasted baguette
slices.

Serves 6.

Bon Appetit May 1995

Converted by MC_Buster.

Per serving: 671 Calories (kcal); 68g Total Fat; (87% calories from fat);
2g Protein; 20g Carbohydrate; 0mg Cholesterol; 25mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 13 One half Fat; One half Other
Carbohydrates

Converted by MM_Buster v2.0n.