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All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
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Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
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WHAT YOU NEED
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Preparing the calamari (squid)
Take out the squid cuttlebone, this U-shaped transparent cartilage found in its body and that can be pulled out as shown in the middle picture. Make sure not to leave any piece of cartilage.
You may also take out the red skin in case you like the squid to be white or if you do not like the strong taste of seafood.
Wash well the calamari under the water tap.
Cut the lemon in 4 quarters and put it in a large pan filled with enough water then bring the water to the boil.
Plunge the calamari in there for 30 seconds, take it out and dispose the water and lemon.
Let the squids drain in a large strainer.
You may also take out the red skin in case you like the squid to be white or if you do not like the strong taste of seafood.
Wash well the calamari under the water tap.
Cut the lemon in 4 quarters and put it in a large pan filled with enough water then bring the water to the boil.
Plunge the calamari in there for 30 seconds, take it out and dispose the water and lemon.
Let the squids drain in a large strainer.
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Cooking the squid in tomato sauce and parsley (Provencal)
Put the squids in the large cooking pan you used to boil it briefly.
Add the olive oil and put it at medium heat.
Cut the tomatoes and chop the onion and parsley.
Add the olive oil and put it at medium heat.
Cut the tomatoes and chop the onion and parsley.
Add them to the calamari and continue cooking covered at medium heat.
Add the white wine after 5 minutes.
Add the white wine after 5 minutes.
Crush the garlic cloves and combine, tomato puree, garlic and oregano with the squids.
Continue cooking for another 5 minutes.
Serve with turmeric rice.
Continue cooking for another 5 minutes.
Serve with turmeric rice.
Bon Appétit !
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