Satueed Squid

[col klink]

Satueed Squid

Serves 4 as Side.

Select only the frshest squid. The eyes should be clear and bright without any off odors. Fresh is better than frozen, but frozen can still be very good. If using frozen, let thaw overnight in the refrigerator.

This recipe uses guanciale or smoked pork jowels. It is similar to American bacon but has less meat and therefore easier to cook with. Bacon can be easily substituted or saved bacon grease.

• 1 lb squid
  
• 1/3 lb guanciale
  
• 2 T olive oil
  
• 1 T red pepper flakes
  
• 1/2 lime for juicing
  
• 1 T Italian parsley
  
• 1 tsp salt
  

1) Prepare squid by slicing off tentacles just in front of the beak which is just in front of the eyes. Slice head off before the eyes. The guts are removed by slicing open the cavity and putting a finger under the plastic like spine and pulling, the guts will come with. Cut body in perpendicular slies. A more advanced technique would remove the guts without opening the main cavity of the body so that cutting into slices would give you rings.

2) Place olive oil and gaunciale in a medium skillet and render.

3) Add red pepper flakes and squid

4) After 45 seconds to a minute add lime juice and pull squid. Plate and garnish with parsley to serve.

Keywords: Side, Seafood, Intermediate, Dinner, Lunch, Italian

( RG202 )