MARMALADE
Strawberry
Products
RECIPES
- Squid Adobo
Squid Adobo
INGREDIENTS:
- 3 lbs. small to medium squid, cleaned and sliced
- 2 medium ripe tomatoes, diced
- 1 medium red onion, chopped
- 1 head garlic, crushed
- 1/2 cup soy sauce
- 4 tablespoons white vinegar
- 1 teaspoon white sugar
- 1 teaspoon Molinera cuttlefish ink, mixed with 3 tablespoons water (optional)
- 3/4 cup water
- 3 tablespoons Molinera Mediterranean Olive Oil Blend
- Salt and ground black pepper, to taste
PROCEDURE:
- Heat oil in a pot over medium heat.
- Add the garlic and cook until light golden brown.
- Stir in the onions and tomatoes, cooking until the onions become soft.
- Add the squid to the pot and sauté for 2–3 minutes.
- Transfer the squid to a separate bowl and set aside.
- In the same pot, pour in the soy sauce and water. Bring to a boil.
- Add the vinegar and allow the mixture to boil again. Stir, cover, and simmer for 3–5 minutes over medium heat.
- Return the squid to the pot. Add sugar, salt, and black pepper. Stir well and cook for another 2 minutes, ensuring the squid remains tender (avoid overcooking).
- Remove the squid using a slotted spoon and place it in a serving bowl.
- Continue cooking the remaining sauce until it reduces by half.
- Pour the thickened sauce over the squid and toss gently.
- Serve hot with steamed white rice. Enjoy!
RECIPES
- Lemon Vinaigrette
Lemon Vinaigrette
INGREDIENTS:
- ¼ cup Molinera Red Wine Vinegar
- 2 tablespoons Dijon mustard, or to taste
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup Molinera Pure Olive Oil
- 2 tablespoons Molinera Lemon Juice Concentrate
PROCEDURE:
- Gather all the ingredients and have them ready.
- In a small bowl, whisk together the red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper until well combined.
- While whisking continuously, slowly drizzle the olive oil into the vinegar mixture until the vinaigrette emulsifies and becomes smooth.
- Stir in the lemon juice and whisk again to blend all the flavors.
- Transfer the vinaigrette to a screw-top jar or bottle. Seal tightly and shake well before serving.