Squid is a soft-bodied marine animal with two long tentacles for catching food, eight shorter arms and a streamlined body adapted for swimming quickly through open water. Squids are related to octopuses and cuttlefishes. Also, squids are the large diverse group of marine mollusks, popular as food in many and different cuisines. Like the widely separated cuisine of the Korean and the Italian. In English-speaking countries, squids are often known by the name calamari.
Good for 3 servings.
- 650 grams of squid
- 1-1/2 tbsp of white vinegar
- 1 head finely crushed garlic
- 1 tsp of ground black pepper
- 1 tsp of rock salt
- 3 tbsps of cooking oil
- 2 medium (70 grams) minced red onion
- 3 large (150 grams) minced red ripe tomatoes
- 1 small red capsicum or bell pepper, strips
- a piece of finger chili (siling haba/siling pang-sigang)
Clean the squid. Remove the tooth inside its tentacles. Leave the backbone (the plastic-like stuff inside the body) so that it wouldn't shrink too much when you cook it. Personally, I don't like removing the ink sac. Why? It renders more liquid for the squid stock and it intensifies the color too!
In a stainless or porcelain casserole, put the squid, half of salt and black pepper, 1/3 of garlic and vinegar. Do not mix. Cover. Put over medium-high fire. Bring to boil. Stir. Keep boiling for a minute. Remove from fire. Set aside.
In a wok, heat oil. Saute' the rest of the garlic until golden brown. Put onion and tomatoes. Cook until wilted. Add the squid, bell pepper and finger chili. Saute' for 2 minutes.
Pour in the squid stock. Add the rest of the salt and black pepper. Mix. Cover. Bring to boil. Then, decrease fire to low. Simmer for 15-20 minutes or until squid is tender.
Serve with warm cooked rice.