Kalamaria Toursi Pickled Calamari Recipes

Steps:

• Clean squid (see directions at bottom of instructions). Cut squid into 3/8 inch rings.
• Place 8 cups water, salt and ONE bay leaf in a large saucepan. Bring to a boil and add the calamari. Reduce heat and simmer for 5 minutes. Drain and dry well.
• Pack the squid rings in a clean dry 2 cup jar with a sealing lid. Add the oregano, peppercorns, coriander seeds, chili and remaining bay leaves.
• Cover completely with the vinegar then gently pour in enough olive oil to cover by 3/4 inch. Seal and refrigerate for one week.
• When ready to serve, remove from the marinade, place on a serving dish and garnish with lemon wedges and chopped fresh parsley.
• TO CLEAN A JAR: wash the jar and lid in hot soapy water, rinse well in hot water and then dry in a very slow 250F oven for 20 minutes. Do not use a towel to dry the jar.
• TO CLEAN SQUID: Grasp each squid body in one hand and the head and tentacles in the other. Pull apart to separate them. Cut the tentacles from the head by cutting below the eyes. Discard the head. Push out the beak and discard. Pull the quill from inside the body and discard. Under cold running water, pull away the skin. You can use the flaps.

Steps:

• Prepare and wash the octopus.
• Place the head and tentacles in a pan with 6-8tbsp water, cover and simmer for 60 to 75 minutes until it is tender.
• Test it with a skewer.
• Drain off any remaining liquid and set aside to cool.
• Cut the flesh into 1/2" strips and pack them loosely into a screw-topped jar.
• Mix enough oil and vinegar to fill the jar- the exact amount will depend on the relative volumes of the seafood and the container- stir in the garlic and season with salt and pepper.
• If you are using dried thyme, mix it with the liquid at this stage.
• Pour it over the octopus, making sure that every last piece is completely immersed.
• If you are using thyme stalks, push them into the jar.
• Cover the jar and set it aside for at least 4-5 days before using.
• To serve, drain the octopus and serve it on small individual plates or saucers with the lemon wedges.
• Cubes of at least one-day old bread, speared on cocktail sticks, are the usual accompaniment.