Sweet Onion and Firefly Squid Marinated in Balsamic Vinegar.
Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, sweet onion and firefly squid marinated in balsamic vinegar. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look 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 appreciated by millions every day. It's easy, it is fast, it tastes delicious. They're nice and they look fantastic. Sweet Onion and Firefly Squid Marinated in Balsamic Vinegar is something that I've loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook sweet onion and firefly squid marinated in balsamic vinegar using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Sweet Onion and Firefly Squid Marinated in Balsamic Vinegar:
- {Make ready 20 of A. Firefly squid (boiled).
- {Take 1/2 of A. Sweet onion (thinly sliced).
- {Get 2 of A. Medium sized or cherry tomatoes (cut as shown in the photo).
- {Make ready 1/2 of B. Garlic (minced).
- {Make ready 3 tbsp of B. Extra virgin olive oil.
- {Get 1 of to 1 1/2 tablespoons C. Balsamic vinegar.
- {Make ready 1/2 of to 2/3 teaspoon C. Krazy Salt (seasoned salt).
- {Get 1 cup of Bay leaf (optional).
- {Make ready 1/4 of to 1/2 teaspoon C. Honey.
- {Make ready 4 of leaves Fresh basil leaves or shiso leaves (for garnish).
Instructions to make Sweet Onion and Firefly Squid Marinated in Balsamic Vinegar:
- 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..
- Put the A ingredients in a glass or ceramic container and add the ingredients from step 1 plus the C ingredients..
- Mix well in the container. Cover with a lid, and leave to marinate in the refrigerator for 30 minutes to an hour..
- Transfer to serving plates, garnish with fresh basil or shiso leaves, and voila - a refreshing balsamic vinegar marinade..
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