This wonderful appetizer is common in restaurants in PR. I love it, specially served with a good Ali-Oli Sauce.

FRIED SQUIDS A LA ROMANA

1 lb small squid
Flour for dusting
Oil for frying
2 eggs, lightly beaten
Salt
Lemon Wedges
Pinch of Paprika for garnish

Buy the squids from your fish provider, giving him the specifications with reasonable anticipation. Ask him to clean them for you. Cut the squids into 1/2 inch-wide rings. Dry well between paper towels, to prevent spattering when fried. Dust with flour. Heat the oil, at least 1 inch deep, in a large skillet until it reaches the smoking point. Coat the squid rings with the egg. Remove them, one at a time and place directly in the hot oil. Cook very briefly (careful that the oil is not too hot), only until they are lightly browned, about 2 to three minutes. Drain. Sprinkle with salt and serve garnished with lemon wedges. I serve them with a fresh Alioli Sauce. Look in Recipelink Recipe Archives for some of my Alioli Recipes.