David Rocco - Avventura - Kalamárová polévka

Kalamárová polévka

If you have already cleaned the squid, the soup is easily prepared just before serving. But you can also make it in the morning or at midday and then reheat it very gently to serve at dinnertime.

1 lb small squid
2 tablespoons extra virgin olive oil
2 cloves garlic, crushed
1 red onion, cut into narrow wedges
12 cherry tomatoes, steamed and halved
2 cups vegetable stock, heated
salt
3 tablespoons fresh flat leaf parsley
small fresh basil sprigs for garnish (optional)

To start your Calamari Soup:

	First, clean the squid: Working with 1 squid at a time, cut off the tentacles just about the eyes. Squeeze the base of the tentacles to pop out the hard beak.
	Rinse the tentacles well and set aside whole.
	Pull out and discard the cartilage-like "quill" from the body, then rinse the body well, discarding the entrails.
	Carefully pull off the thin, mottled skin that covers the body, rinse the body again.
	If the squid bodies are not bite-size, cut them crosswise into 1/2-inch pieces. Set them aside with the tentacles.
	Repeat with the remaining squid and pat dry.
	In a saucepan over medium heat, warm the olive oil.
	Add the garlic and red onion and cook until softened, 2 to 3 minutes. Do not allow the garlic and onion to brown.
	Add the squid and cherry tomatoes and stir to combine.
	Pour in the hot stock and cook, stirring, until the squid is just done. They will curl up slightly and turn opaque. Do not overcook, as they will toughen.
	Season with salt and add the parsley.
	Ladle into warmed bowls and garnish with the sprigs of basil, if desired. Serve at once.

Yield: 4 servings

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