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

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, sweet onion and firefly squid marinated in balsamic vinegar. It is one of my favorites food recipes. This time, I’m gonna 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 in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Sweet Onion and Firefly Squid Marinated in Balsamic Vinegar is something which I’ve loved my whole life.

To get started with this recipe, we have to 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. Get 20 A. Firefly squid (boiled)
  2. Take 1/2 A. Sweet onion (thinly sliced)
  3. Make ready 2 A. Medium sized or cherry tomatoes (cut as shown in the photo)
  4. Get 1/2 B. Garlic (minced)
  5. Get 3 tbsp B. Extra virgin olive oil
  6. Take 1 to 1 1/2 tablespoons C. Balsamic vinegar
  7. Make ready 1/2 to 2/3 teaspoon C. Krazy Salt (seasoned salt)
  8. Make ready 1 cup Bay leaf (optional)
  9. Get 1/4 to 1/2 teaspoon C. Honey
  10. Take 4 leaves Fresh basil leaves or shiso leaves (for garnish)
Instructions 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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