CALAMARI WITH PARSNIPS

How are the calamari with parsnip prepared?

1. Rinse the calamari with cold water inside and out and dab dry. (If you don't get them ready to cook, with some practice you can make them ready to cook. You have to pull the back out of the tube, cut off the head with your eyes and squeeze the beak out of the tentacles. Cut off the tentacles so that the eyes are no longer there. Remove the skin from the tube and the tentacles. Then rinse well, clean and dry.)
2. Peel the parsnips and cut them into even cubes about 0.2 inch. Place the cubes in cold water.
3. Cut the tomatoes in half and remove the seeds, also cut into small cubes, marinate with a dash of olive oil, some pepper and salt.
4. Remove the capers from the varnish and drain well.
5. Skin the garlic clove and cut into thin slices.
6. Heat about 2 tablespoons of olive oil in a pan, add the garlic and the dabbed calamari. Fry the calamari on each side for about 4 minutes. Take care that the garlic does not burn, if necessary remove before. At the end season with salt and pepper, squeeze lemon juice over the calamari.
7. In another pan, heat approx. 2 tablespoons of olive oil. Drain the parsnips and add to the oil. They need approx. 4-5 minutes under regular turning. Season with salt and pepper, add some lemon juice to the parsnips as well.
8. Remove the parsnips from the pan, add approx. 6 tablespoons of vegetable oil to the pan and add the capers. The capers should be well covered with oil. I always tilt the pan a little so that it goes faster and I need less oil. The capers are ready when they open like small flowers. Drain on some kitchen paper.
9. Put the parsnip cubes on the plates and the calamari on top. Put the tomato cubes to the side and the fried capers on the calamareti. Maybe season with some more salt, pepper, lemon juice and olive oil.
10. ENJOY!