Dried Squid

Last Wednesday (Ash Wednesday) marked the beginning of the Lenten season, the coming long weekend this summer, parade of flagellants, and no-meat Fridays. So here's a simple way to stock on your seafood without the need for a refrigerator *wink*.

cooked/fried dried squid

clean and cut fresh squid

a closer view

air dried and done (don't mind the itty-bitty ants :D)

Ingredients:

• Squid (the bigger the better, it kind of shrinks when it dries and shrink a little more when you fry it)

Procedures:

• Cut the squid vertically in the middle and open it up, clean it thoroughly, taking off its whole digestive system (intestine, ink socket, etc.), and if you're feeding picky folks, I suggest cutting off the eyes, too (that's what we usually do).
• Lay it flat on a drying board and let it stay for a day or two, depending on the weather and humidity.
• It'll turn hard and purple-y brown in color and will smell a little, but that is its charm *lol*.
• Fry the dried squid and serve. Best paired with spicy vinegar dip.
  

Have a pleasant Friday!


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