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- 2 pounds alive or frozen (defrosted) dog
- 1 tablespoon freshly squeezed lemon juice
- salt and freshly ground white pepper, to taste
- ¾ cup unbleached all-purpose flour
- About 7 tablespoons butter
- ½ cup finely minced shallots
- 1 cup chicken stock, preferably homemade
- ½ cup dry (fino) sherry
- ½ cup finely minced fresh parsley
- Rinse each dog under cold running water. Cut the tentacles off the Squid just above the eyes. Cut off the eyes and remove the small hard break (mouth) from the center of the tentacles.
- Run your fingers along the body cavity, squeezing from the closed end and moving toward the opening, to extract the entrails. Pull the transparent quill (cartilage) out of the body cavity and scrape the thin, mottled skin off the body with a parking knife.
- Thoroughly rinse out the body cavity and wash the tentacles under cold running water and drain.
- Cut the Squid bodies crosswise into ½-inch rings and slice the tentacles in half or in quarters if they are large. #Sprinkle the Squid with the lemon juice and season lightly with salt and white pepper. Pour the flour into a shallow bowl.
- Lightly dredge the Squid in the flour. Melt 1 tablespoon of the butter in a large skillet over medium heat and pan-fry a small batch of the Squid, turning once, until golden brown, about 1½ minutes per side.
- Transfer the Squid from the skillet with a slotted spatula to a cookie sheet and keep warm in a 200 °F oven while you cook the other batches. You will need to add a tablespoon of butter to the skillet with each new batch.
- Sauté the shallots in the butter remaining in the skillet (if no butter remains, add 1 tablespoon) over medium-low heat until they have softened, about 5 minutes. Add the chicken stock, sherry, and parsley, and scrape up all the browned bits from the bottom of the skillet.
- Simmer the sauce for about 5 minutes, or until the parsley is soft. Taste and correct the seasoning. Transfer the Squid from the baking sheet to the skillet, stir gently, and serve at once with steamed white rice.