Nov 11
Squid with Onions and nuts sauce
I have always been scared of the deep blue sea, I have always felt that strange creatures could take profit of the darkness and deepness and take a good bite of my legs… the thought of “something” slightly touching my feet under the water makes me shiver and scares me to death; that’s why I rather have a squid on my plate than under the water!
But, guess what, this years’ fourth of October… In the north of Spain, a Giant Squid has been found!!!!
“A giant squid, whose oversized eyes and gargantuan blob of a body make it look more mythical than real beast, washed ashore Tuesday at La Arena beach in the Spanish community of Cantabria. The beast measures some 30 feet (9 meters) in length and weighs a whopping 400 pounds (180 kilograms); and according to news reports, it is a specimen of Architeuthis dux, the largest invertebrate (animals without backbones) on Earth.” According to NBC News (follow the link to keep on reading)
What can possibly be healthier? Eat! Don’t be eaten! Lol. On top of that, this is a great dish according to the Mediterranean diet: it has seafood (which is highly recommended and it contains, among other things: phosphorous), it has onions and garlic (a basic for most of the dishes here) and it also has nuts (I used almonds this time. They also contain phosphorous). See how the phosphorous can help us:
- It stimulates muscle contraction, including the heart muscle.
- Helps relieve pain caused by arthritis.
- It’s needed for the proper functioning of the kidneys.
- Its presence it’s esential for the absorption of vitamins B2 and B3.
- Calcium Phosphorus helps in the formation of bones and teeth.
- The squid also contains 63% of selenium. And selenium reduces inflammation. Studies have shown that individuals with rheumatoid arthritis have low levels of selenium in their blood. Furthermore, selenium is an antioxidant that can help alleviate the symptoms of arthritis by controlling free radicals.
See what a perfect combination do we have here? And I haven’t told you about the onion and garlic’s properties!!!! Enjoy your food and take care of your health at the same time :D… My advise, prepare yourself a Squid with Onions and Nuts sauce or ask for it at a good beach restaurant, and if you go for a swim… make sure you don’t get to far from the shore!
Recipe
Ingredients for 4 servings: 750 grs of fresh fresh squid (ask your fishmonger to clean and cut it for you), 4 red fresh shrimps, 2 big onions, 2 garlic cloves, 35 grs of toasted and peeled almonds, 115 ml of Fino de Jerez wine, 1/2 a teaspoon of ground red pepper (De la Vera is a great choice), some parsley branches, a bay leave, extra virgin olive oil, ground black pepper and salt.
- Take a big sauce pan and pour a bit of extra virgin olive oil. Fry the shrimps only 1 minute when the oil is hot. Reserve.
- Place the almonds in a mortar and smash. Mince the parsley (clean and dry). Clean the bay leave and reserve.
- Peel the onions and garlic and cut in small pieces. Place the onion inside the big sauce pan on the oil and juices the shrimps left, soften until transparent. Pour the garlic now and three table spoons of the smashed almonds. Stir at low heat until it all mixes well and place the squid cut in rings. Cook for 5 minutes and pour the wine. Let the alcohol evaporate at high heat.
- Add a cup of mineral water and place the bay leave inside the sauce pan. Low the heat to medium and pour the parsley (reserve just a bit aside) and the ground red pepper. Mix well. Cover with a lid and let it cook for 30 minutes at low/medium heat. Be careful and add more water if needed.
- Taste and add salt if you want. Add the rest of the almonds and cook for another 2 minutes.
- Prepare the dishes with the rest of the parsley on top of the squid rings and the shrimp.
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Comments
Hola chica! It is strange but I will not swim too far from shore in the Pacific Ocean off the coast of British Columbia, but I will snorkel in tropical countries where there are sharks, jellyfish and stingrays and giant groupers. I think it is the depth and darkness of the water and perhaps the seaweed::D I have been jigging for squid off the coast of Newfoundland in the Atlantic Ocean but they were tiny and not giant and would be delicious in this dish.
Hola guapa!!! You are brave! I know I’m being silly, but I rather stay with a mojito by the sand than swimming and snorkeling among sharks… did you say shaaaaaarks???? You are out of your mind!!!! lol.
Yes, a 400 lb. squid is enough to give anyone nightmares — coming out of the sea and wrapping all those tentacles around you. But your dish with onions and nut sauce is the stuff sweet dreams are made of!
Lol Joan! As the Eurythmics say: sweet dreams are made of these… jajajaja
Hi Nuria! don’t know if you remember me from back in 2007! From The Salty Cod? hehe. I am cooking a Spanish lunch today for a friend from Zaragoza (you can find people from everywhere in Sao Paulo) and im cooking bacalao al pilpil and bought some squid rings for an appetizer, wasn’t sure what to do with it so I came here! will try this recipe; i don’t have this specific wine but will try with what’s left from last night’s dinner. Will let you know how it goes! bisous!
How could I forget you Mallory? Your photos were so inspiring and you made my blog header…. And also I met your sister! I’m really happy you are using one of my recipes, I hope your Spanish friend loves it :D
So, it seems that you’ve made Brazil your home… What a great country must be!
Please let me know how the lunch has been ;D i’ll be there with you today through formula 1. Felipe Massa must have a great crew there ;D
Hugs from Barcelona, dear Mallory.