You will need
    • Squid – 300-400 grams;
    • water – 1 liter;
    • salt – 1 teaspoon;
    • Adyghe cheese – 150 grams;
    • grape – 100 grams;
    • olive oil – 2-3 tablespoons;
    • lettuce;
    • lemon - 1 piece.
When choosing squid please note that the carcasses frozen squid can be easily separated from each other. If carcasses stuck so they've been defrosted and are ready squid will taste bitter. Color squid must be white. Film that covers the carcass, can be as easy pink and purple.
First of all, the squid to defrost. If time is short, you can put the frozen calamari in cold water. Don't defrost in hot water! It is better to thaw the squid in the air, because it retains more useful properties.
Eating can be the head, tentacles and body of the squid. Before cooking the squid should be cleaned from film to release from the inside and remove the chitin plates. Press the carcass of the squid to a cutting Board, gently peel the skin with your fingernail. She should star in stocking. Remove the skin and wings of the squid. Thoroughly rinse the carcass under running water inside and outside.
There are several ways of cooking squid. Just remember, cook squid need no more than 3 minutes. If you cook longer, the squid meat will become tough. The first method of cooking. Boil water by adding salt. Dip in boiling water the carcass of a squid. Cover pot and remove from heat. After 10 minutes squid meat is ready. The second way. In boiling water omit one carcass of a squid. Count to fifteen, remove squid with a slotted spoon. Repeat this procedure with all the carcasses. A little secret. If you cook the squid for 30-40 minutes, the meat again becomes soft, but will lose half of its volume and weight.
Take a salad bowl. Tear lettuce in large pieces, sprinkle with lemon juice, stir.
The grapes for the salad you need to take pitted. Thoroughly wash it and cut each grape in half.
Boiled squid cut into strips. Adyghe cheese cut into strips or cubes. Instead of Adygei cheese, you can get feta cheese.
Add in a bowl the cheese, squid, grapes. Season with olive oil, stir gently, and serve. Bon appetit!