You will need
    • Frozen squid;
    • salt.
Defrost the calamari in cool water and wash with running. Do not leave the carcass for a long time in water, so as not to lose nutritional properties. Have on squid fillets and tentacles. Prepared carcass again, rinse thoroughly to remove all contamination.
Now clean the squid from the films. To do this, rinse the carcass with boiling water, then cold water. The film will be easily separated. Remove the innards and the chord. Rinse well.
Prepare a salt solution (2 tablespoons of salt per liter of water) and marinate the squid in it for 10-12 hours. If you want to speed up the cooking process of the meals, make the brine - a very strong salt solution (about 200-250 grams of salt per liter of water). It is sufficient to omit a large fillet for 3-4 minutes, small fillet and tentacles by 0.5-1 minute.
After salting the carcass squid, remove from brine, drain well and cut into thin rings. Place them on a baking sheet and place in the oven at the lowest temperature for 2, 5-3 hours. On the production squid dried at a temperature of 40-50 degrees in special drying chambers. Control the temperature in the home, otherwise the squid can be rubbery.
Can be dried in a microwave oven at low power, if it has a convection mode. Do not increase the temperature for faster drying. In this case, drying will be uneven and will cause a decrease of taste. Duration of drying squid fillet in the microwave ranges from 30 to 60 minutes. It depends on the size of the squid, taste. For fans of succulent seafood during drying in the oven you can put a container of water for extra hydration. In this dish, you can put a Bay leaf - it will give the dish extra spicy flavor.
In another embodiment, drying the squid pulled out of the brine and without cutting, is put on a hook and hang in a ventilated area. Avoid direct sunlight. After drying, fillets and tentacles of squid, cut or tear along the grain into flat strips. Smaller tentacles can be left whole.