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 pounds 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
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.
nutrition information per serving
412 calories; 15g total fat; 793mg cholesterol; 152mg sodium; 11g carbohydrates; 0g fiber; 53g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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