Argentine Calamares a la Provenzal (Squid in Garlic and Parsley)

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Before I went to Argentina I hated squid. It seemed rubbery and had no flavour. 

calamares a la provenzal portrait

And then one night we were invited for dinner at my husband's friend Marcello's house in Buenos Aires and they accidentally put a tub of this next to me, on the table. 

I dont think anyone else got a look in, it was so good. And don't underestimate kids - my eight year old daughter loves this.

Squid has a bit of a reputation as being scary to cook, but it isn't at all. It takes just 1-2 minutes to cook in a pan of slightly salted, simmering water. 

Argentina Calamares a la Provenzal
from my ebook AIP and Paleo Snacks and Quick Lunches
Serves 3-4

300g fresh squid, cleaned and sliced into fine rings
1 clove garlic, peeled and finely chopped
handful fresh parsley, finely chopped
pinch of salt
1-2 tbsp Extra Virgin Olive Oil
1-2 tsp white wine vinegar (optional)

Bring a pan of slightly salted water to a simmer on the stove. While thats heating up, make the Provenzal dressing. Combine the garlic, parsley, salt, oil and vinegar, if using, in a medium-sized bowl thats big enough to fit the squid rings in later. Put to one side. 

Take the squid rings and gently drop them in the simmering water. Cook for 1-2 minutes - no more - until theyre firm and cooked through, but tender. Dont leave the pan once you drop them in, its easy to overcook squid. 

Drain the squid rings and place them, still hot, into the garlic and parsley marinade. Stir to coat the squid well and leave to cool. Once cool, refrigerate until ready to serve. Best to allow the squid to come to room temperature for 20 minutes or so before serving, so the full flavours of the marinade can develop. 

This recipe is featured in my ebook AIP and Paleo Snacks and Quick Lunches, available on Amazon Kindle. Packed with quick snacks and lunches that are all AIP-compliant, it will help you if you find time is tight to prepare good, healing food. 
Click the link to check it out!