12 md Squid 3 tb Olive oil Salt Freshly ground pepper 1/4 c Chopped fresh parsley Few sprigs fresh rosemary 2 c White vinegar (approx.)
PICKLING SPICES & HERBS:
8 Black peppercorns 2 Garlic cloves 1 Bay leaf 1 Sprig fresh rosemary Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and discarding the translucent cartilage, and small sand bag and ink. Rub salt on the outer sacs and rinse them inside and out with cold water. Heads and tentacles should be rinsed thoroughly. Cut the sacs into 1/2-inch wide rounds. Heat the oil in a frying pan and slip in the squid rounds, heads and tentacles. Cover and simmer until bright pink and tender (approximately 30 minutes), adding salt and pepper to taste, parsley and rosemary during the last 15 minutes. Half fill a clean quart-sized jar with the squid and all the juices remaining in the pan. Add white vinegar almost to the top, then the pickling spices and herbs. Seal the jar tightly and shake. Marinate at least one day before serving. Keep in the refrigerator. To serve, remove from marinade and serve cold, within 10 days.