Pickled calamari
In the winter time getting fresh fish is weather dependent. If the sea is rough the fishermen don’t go out. Simple as that. When fresh calamari are abundant, use Michael Diacono’s recipe to pickle them in white wine vinegar and herbs and spices and keep them for a rainy day (don’t hang onto them too long though. These will stay good for just over a week)
Rachel Zammit Cutajar
Pickled calamari
Ingredients
- 1 calamari, cleaned and skinned
- 4 bay leaves
- 2 tsp peppercorns
- 1 chilli, seeds removed
- 1 tsp fennel seeds
- Small handful fresh oregano
- White wine vinegar
- Olive oil
Method
1.Slice the calamari into rings and boil in salted water for a few seconds and then plunge into cold water to stop the cooking process.
2.Remove from the water and place on absorbent paper.
3.Place the half the bay leaves, peppercorns, chilli, fennel seeds and oregano into a sterilised jar.
4.Put the calamari in on top.
5.Place the remaining herbs and spices on top.
6.Top with white wine vinegar and a layer of olive oil to seal.
7.Leave in the fridge for approx. 1 week and serve with bread or as a salad.
This recipe first appeared on Gourmet Today TV, aired on TVM on 19 November, 2016.
