Marinated Calamari Tentacles

Squid is a popular food in many parts of the world. In many of the languages around the Mediterranean sea, squid are referred to by a term related to the Italian "calamari" (singular "calamaro"), which in English has become a culinary name for Mediterranean dishes involving squid, especially fried squid (fried calamari).

Calamari tentacles are commonly seen in restaurants and eateries as starters or sides comprising of tiny, crispy or battered morels.  While being tasty bite sized delights, one can how ever buy them as rather large, fleshy more substantial individuals.  Speciality fish mongers will stock them and if they don't you could ask them to source you some on request.  I get mine from the Pretoria Fresh Produce Market's meat, fish and poultry section - good value and great quality.

Ingredients:
1kg large calamari tentacles
2 limes or 1 lemon
1 fresh paprika pepper...
        or a red pepper 
1 yellow pepper 
1 large chilly
parsley 
lemon thyme or normal thyme 
4 cloves of garlic 

1 carrot
a stick of celery
1 red onions
250 ml olive oil 
salt and pepper
250 ml white wine 

Bring a large pot of water to the boil.  Add the carrot, onion, celery (cut into large chunks). Add roughly chopped parsley (a hand or so) some thyme, salt and pepper, white wine and 2 cloves of garlic (bruise them with the flat of your blade) Add the calamari and cook till tender. This can take up to 2 hours, test them after an hour for tenderness, you must still be able to handle them so don't allow them to go to soft.  Strain and set aside to cool.  Once u can handle them remove the outer membrane. Yes Yes I know! This is proper slow food and i promise you its worth all the effort!

While your calamari cools make the marinade: Zest and juice the limes/lemon.  Chop the chilly, garlic, parsley and peppers till fine but not minced. Combine all with the olive oil, add some fresh thyme and season with salt and pepper to taste.

Mix all together and allow to marinade for at least 12 hours.  They will keep for quite a long time in your fridge so that's a bonus to all the hard work :) Serve with fresh coriander or Italian parsley and ciabatta or pita breads! Also great in a salad.