Raw-Marinated Dried Squid Rings in a Dehydrator
Dried squid provides plenty of protein, iodine, and selenium with minimal carbohydrates. The raw-marinated method gives a thinner, drier texture closer to a fish snack, while soy sauce and paprika add salty spice.
Thaw squid (500 g) in the refrigerator, rinse, clean if needed, and dry very well. Cut the bodies into 5-10 mm rings.
Add table salt (5 g), erythritol (5 g), soy sauce (13 g), paprika (2 g), and black pepper to taste. Mix and refrigerate for 40 minutes.
Arrange the rings in a single layer on dehydrator mats, leaving space between them. Dry at 60 °C for about 5-6 hours until the surface is dry and the rings are firm and elastic.
The squid should not remain wet or sticky inside. If the rings are thicker than 1 cm or the room is humid, extend drying time and check the texture every 30 minutes.
Cool completely before packing. Store in the refrigerator in an airtight container or vacuum sealed.
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