Squid with garlic
Dish: Appetizer
Number: 2
If you are looking for a quick, simple and exquisite recipe, these calamari with garlic are an excellent choice, its preparation is super simple and also takes few ingredients, garlic, olive oil, parsley and of course the squid, it is a traditional dish that is usually served by portion in many of its bars accompanied by bread to dip in the sauce, it is a perfect appetizer that we can prepare quickly at home and share with friends or family.
We invite you to follow our step by step videos, where we will explain how to prepare garlic squid, if you have any doubts or questions, leave us your comment and we will gladly answer you.
Ingredients to prepare Squid with garlic
- 4 squid cleaned and cut in rings
- 6 garlic cloves chopped
- Chopped parsley
- Olive oil
- Salt
How To Make Squid with garlic
Step 1: We begin the preparation of our garlic squid, for this, in a pan with a good splash of olive oil, add the garlic and cook over low heat for a couple of minutes (it is important a low temperature so that the garlic does not burn soon).
Step 2: Add the squid, a little salt, parsley and let it cook for 3 minutes (this is the ideal cooking time for them to be tender and not chewy or hard, if you go over this time and you see that the squid are already hard, let them cook over low heat for 20 minutes more), remove from heat and we have our delicious garlic squid ready.
Tips for preparing Squid with garlic
When frying the garlic, do it over moderate heat so they do not burn.
The ideal cooking time for the garlic squid to be tender and not chewy or hard, is 3 minutes, if you go over this time and you see that the squid are already hard, let them cook over low heat for 20 minutes more.
Do not exceed the cooking time of the squid, otherwise they will be too much and dry.
What can we accompany Squid with garlic?
We can accompany these rich calamare with garlic with a good loaf of bread and a good glass of white wine.
Comments
Thank you! Your comment has been sent, it will be published shortly.
This recipe has no comments yet
