Salted Celery Stalk Sided Braised-Seared Squid.

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SALTED CELERY STALK SIDED BRAISED-SEARED SQUID
(A DIFFERENT COOKING PREP FOR THE USUAL GRILLED SQUID)
Surely, you know of 4 “usual” ways where squid is served:
1.   char or gas grilled
(for Pusit Lumot or dark large bigfin reef squid)
2.   “Adodo” (for small pinkish round Indian squid)
3.   salted-peppered-fried (for both species 1 & 2)
4.   breaded-fried (calamari) {for both species 1&2}
Allow me to issue a different prep. An easy-mega quick one that
elicits aroma, flavor and bite-feel best enough to pair with rice or enjoyed as plain finger food.
For me, it went well with my Remy Martin.
Prep time:                    20 mins.
Cook time:                   1 hour 10 mins.
Total time:                    1 hour 30 mins.
Makes/Serves:            2
Cooking medium:      electric or gas oven, foil wrap, suitable pan or stainless oven tray, oil brush
Special instruction(s): get ready for a different prep thus new taste

INGREDIENTS:
1 fully cleaned medium Pusit Lumot
30 ml. EVOO (Extra Virgin Olive Oil)
2 pieces celery stalk, cut, salt-sprinkled
MARINADE/BRAISING SOLUTION:
50 grams tomato catsup
60 ml. soy sauce (any)
5 cloves crushed, finely chopped garlic
8 grams ground black pepper
15 grams brown sugar
5 ml. Tabasco hot red chili pepper
OPTIONAL 3 grams MSG (Monosodium Glutamate)…repeat…it’s OPTIONAL!!!
DIP:
2-4 pieces chopped labuyo (bird’s eye chili peppers)
40 ml. soy sauce
10 ml. vinegar (any)
5 grams brown sugar
2 grams ground black pepper

PROCEDURES:
1.    Line foil wrap in tray/pan. Ensure all sides are covered that when drippings sip out of foil-it would be easier to scrape off
during cleaning. Or be none at all.
2.    In medium bowl mix and blend well all ingredients of marinade. Soak squid for few minutes tumbling and tossing
constantly. Scoop few tablespoons into inside cavity of squid for more flavorful cooking.
3.    Lay in foil-lined oven tray. Pour in ALL of the marinade. COVER WELL WITH TOP FOIL.
4.    Set oven temp to 250deg.F ((121degCelsius). Pop in and slow cook squid for 1 hour.
5.    After 1 hour withdraw tray-open foil and discard all of the liquid.
6.    Step up temp to 300deg.F (148deg.Celsius)
7.    Brush EVOO to all sides of cooked squid. With open foil on top-again, pop in tray unto oven and sear (heat at high temp
to caramelize and make crispy top of meat)
squid for 10 more minutes.
8.    Withdraw. Adorn. Serve with salt sprinkled celery stalks and well mixed dip (see above dip ingredients) by the side.  NOTE: Special thanks to Brothers Manny & Mario Morados Huertas for the Remy Martin.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

Want recipe for the smaller round pinkish squid specie?
Below is, again, an “innovation”… click the pic:

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