*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Greek                            Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12       md           Squid
    3       tb           Olive oil
                         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.
                    - - - - - - - - - - - - - - - - - -