Sweet Onion and Firefly Squid Marinated in Balsamic Vinegar
Sweet Onion and Firefly Squid Marinated in Balsamic Vinegar

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, sweet onion and firefly squid marinated in balsamic vinegar. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Sweet Onion and Firefly Squid Marinated in Balsamic Vinegar is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Sweet Onion and Firefly Squid Marinated in Balsamic Vinegar is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have sweet onion and firefly squid marinated in balsamic vinegar using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Sweet Onion and Firefly Squid Marinated in Balsamic Vinegar:
  1. Make ready 20 A. Firefly squid (boiled)
  2. Make ready 1/2 A. Sweet onion (thinly sliced)
  3. Get 2 A. Medium sized or cherry tomatoes (cut as shown in the photo)
  4. Make ready 1/2 B. Garlic (minced)
  5. Make ready 3 tbsp B. Extra virgin olive oil
  6. Make ready 1 to 1 1/2 tablespoons C. Balsamic vinegar
  7. Take 1/2 to 2/3 teaspoon C. Krazy Salt (seasoned salt)
  8. Take 1 cup Bay leaf (optional)
  9. Prepare 1/4 to 1/2 teaspoon C. Honey
  10. Prepare 4 leaves Fresh basil leaves or shiso leaves (for garnish)
Steps to make Sweet Onion and Firefly Squid Marinated in Balsamic Vinegar:
  1. Put the B ingredients in a bowl and let rest for at least an hour to make garlic oil. Remove the eyes and beaks off the firefly squid.
  2. Put the A ingredients in a glass or ceramic container and add the ingredients from step 1 plus the C ingredients.
  3. Mix well in the container. Cover with a lid, and leave to marinate in the refrigerator for 30 minutes to an hour.
  4. Transfer to serving plates, garnish with fresh basil or shiso leaves, and voila - a refreshing balsamic vinegar marinade.

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