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| Mr. A. Squid* |
But as they say everything gets better with New year. And it did.....still no fish but who would argue about the form. Mr. A. Squid on the right here was a result of carefully planned hunting tactic, with much effort and planning put into it and even included getting up at 3.30 in the morning.
Until now you probably already caught me bullshitting. I was a little bit he he he. It was last thursday I finally took a day off. Weather was perfect and I knew there will be squid and a lot of it. We are well into squid season and the big ones are around all the time. I drove myself to the coast still at night - that part was true - and parked my car a few meters from the sea in a nice fishing port of Savudria on croatian western Istria coast. I already knew this is one of the best spots to get squid around here. I had my gear ready in no time and started climbing the rocks with the headlamp on. To make the story short. No squid was on the line until I met this older guy I allready knew from our fishing forum. He simply said: Go to the right side and cast. Familliar from a certain book??? Scary........so I did. And there was Mr. Squid saying HELLO.....I AM LINDSAY LOHAN!!! I said lovely, wanna join me for dinner??
After the first one I got two more and at the end of the day I got four as a gift from the good man who allready gave me a valuable lesson in squid fishing before.
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| Squid & potato hangout..... |
1. Catch 1,5 - 2 kg of squid. Freeze them as they are for a day or two to soften the meat and when you want to cook them defreeze overnight in the fridge and clean the gut, eyes and beak. Everything else you can eat.
2. Half boiled peeled cubed or sliced potatoes and carrot. You need 2,5 medium potatoes per person and a few carrots to tag along.
3. Few shallots or medium red onion, 6 cloves of garlic, fresh parsley, salt, black peper, 1 dcl of extra virgin olive oil, 2 dcl of dry white wine - one for the dish and one for the cook.
Cut the squid into pieces or leave them in one piece if they are smaller with only tentacles separated. Cut the shallots, garlic and parsley finely. In a pan heat half of the olive oil and fry the shallots until pale yellow. Add garlic and half of the parsley. After half a minute turn off the heat. Mix squid with potatoes and carrots in a baking dish big enough to spread the mix in one layer. Pour over the shallots, garlic, parsley, add salt and crushed black pepper with the rest of the fresh parsley. Nicely open the tentacles and put on top of everything to make it look nice. Mind that the squid is a sea creature so you don't need to much salt. Preheat the owen to 200 degrees C and bake covered with alu-foil for 45 min. After that uncover and pour over a glass of white wine. Bake uncovered with the fan engaged to make golden crust on potatoes - but not to long or the squid will get rubbery. Serve hot with white bread and good wine. The real goodie is the sauce on the bottom. Have some squid and potatoes and let the others eat the rest but you wait for the sauce!
This is one of the two realy good ways to cook the squid. The other one is grilled. If you realy love to try genuine things than there is one other way for you to try it - the best way.
Boil or pan fry or grill the squid for a few minutes right after you get it out of the sea. No cleaning. This is the sweetest you will ever try.
Life is good and squid is swimming in the sea for the next few months.......enjoy!
PePe
*A-stands for adriatic squid
