Recipe| Ingredients | | | 1 1/8 | pound | squid, small, fresh | | | 1/2 | cup | vinegar, native | | | 10 | cloves | garlic, minced | | | 1 | | salt, to taste | | | 1 | | pepper, to taste | | | 1 | medium | onion, sliced | | | 2 | medium | tomatoes, chopped | | | 1 | teaspoon | monosodium glutamate, vet-sin, optional | | | | | |
Directions:
| Wash the squids very well. Remove the long thin membrane in the head and slit the eyes to bring out the ink. Place the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper. Cover and cook slowly until the squids are tender.
Cut cooked squids into 1/2 inch slices crosswise.
Crush remaining garlic and saute in a little lard in another pan. Add the onion and tomatoes and cook until tomatoes are very soft. Add the squids and the liquid in which they were boiled. Simmer for 7 minutes.
Season with salt, pepper and vet-sin.
|
|