Squid for beer at home

Such squid fly away like seeds. One of our popular beer snacks. Its advantages are obvious: it is prepared quickly, minimum calories, completely natural and very tasty. Tender but scalding squid. It's just impossible to break away.

UnicornSteak

Recipe author

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Composition / ingredients

servings:

Squid carcass (4 carcasses)

700

Water (For boiling)

1.5

Soy sauce

Worcestershire sauce

Chili pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 60 % 6 g

Fats 10 % 1 g

Carbohydrates 30 % 3 g

32 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
Defrost the squid cleaned of entrails and skin.
Step 2:
Clean off the remnants of transparent bones, if any. And cut the carcasses into rings about a centimeter wide.
Step 3:
Bring water to a boil in a saucepan. Do not salt. In boiling water, lower the squid rings. Cook after boiling for exactly one minute. By the way, it is convenient to lower the squid to cook directly in a metal colander. So it will be convenient to immediately pull out the squid, so as not to overcook them, and it will be much more convenient to drain excess water.
Step 4:
Prepare the marinade. In a separate bowl, mix the soy sauce. Cut a few rings of hot chili pepper there, after washing it and removing the seeds.
Step 5:
Add a tablespoon of Worcestershire sauce. It is also called fish, oyster or Worcestershire sauce. Mix the marinade.
Step 6:
Add marinade to squid. And, after thoroughly mixing, leave them to marinate for a maximum of fifteen minutes. After that, they will be ready to serve. I used a vacuum packer to get the squid soaked in marinade faster. It took me only seven minutes to do it.

If there is no hot chili pepper at hand, then any hot sauce to your taste will easily replace it. It can be sriracha, salsa, and a simple sauce based on hot pepper.
As a big fan of cilantro, I always sprinkle my portion with this finely chopped herb.
I usually serve such squid in portions so that no one would be offended. It is convenient to eat them, impaling them on a skewer and washing them down with cold foam.
If you don't like beer, then I still advise you to cook such squid, but as a basis for a salad. Add cherry tomatoes, arugula, cilantro and salted peanuts to the squid. You can season the salad with olive oil. There will be a bomb!
Keep the squid snack in the refrigerator, but only until the guests arrive. I do not recommend storing them longer, they are unusually good fresh. Therefore, do not cook a very large portion at once.
Bon appetit!