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Parsleyed Baby Squid

Source: The Heritage of French Cooking
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Rating: 1   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
Traditionally the people of the Midi or the Basque coast would eat squid more readily than their compatriots further north. But in the past few years, thanks to a growing interest in the produce of the sea, these little cephalapods have gained ground and are now enjoyed at every table.
3 lb baby squid, cleaned
salt and freshly ground pepper
3 pinches grated nutmeg
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
3 tablespoons minced flat-leaf italian parsley
Parsleyed Baby Squid Recipe at
Separate the tube from the squid head by pulling it gently. The tube is emptied of the bone and the intestines except for the eggs and the soft roe which are very tasty. The only part of the head you need to keep are the tentacles. Cut each tube into rings 1 inch wide. Wash both tentacles and rings and wipe with care.

Put the squid into an 11 inch nonstick sauté pan and place over high heat. Cook, stirring constantly with a spatula, until the squid ceases to give off liquid and takes on a reddish brown tinge, after about 15 minutes.

When the squid pieces are cooked, add salt and pepper to taste, and the nutmeg, oil, garlic and parsley. Mix for 10 seconds and remove from the heat. Serve at once.

NOTE: If the squid are very small, the mantles may be left whole.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 412
Fat. Total: 15g
Protein: 53g
Carbohydrates, Total: 11g
Sodium: 152mg
% Cal. from Fat: 33%
Cholesterol: 793mg
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: Martha, MD Reviewed: 07/20/2011
Haven't tried yet but would if ....
Cook squid 15 minutes?! You'll have erasers. I LOVE squid and this sounds good (although nutmeg?) but the timing has to be a mistake. Squid can be cooked for 3 - 5 minutes or 45 minutes, but not 15.
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