Calamari

Calamari can be delicious when prepared well. But, for some, it is an acquired taste! I didn't taste it while growing up in the midwest - but living in the Mediterranean area for a # of years, I finally got up nerve to try it (and many more things!) and I love it most of the ways its prepared.

I prefer it lighly breaded and deep fried (very quickly) and then served with a sauce (tomato, salsa, etc.) for dipping. When theycut the tentacles into round rings and fry it just right - its delightful. I am NOT a good fryer.... so I get it when we're out! The Italians, Greeks, French, Spanish, Portuguese,etc. really know how to cook it - also some of the Asian restaurants.

My husband likes it with pasta in sauce - preferably withsome caramelized onions in it andsome hot pepper. This way it is simmered a LONG time . (in between is tough!) I'm not fond of it that way.

Once on a trip to San Francisco, it was on the menu as a 'cutlet' - they had taken the larger body pieces (about 2 x 4") and lightly scored them - sauteed quickly with, I think, lemon, garlic, butter ... and it was delicious. When we got back to the east coast, I noticed that one of the seafood sections at a supermarket had these pieces ...and I tried ...but not as good. I guess it depends on where you get them.

They're also served a lot in salads andsome that I've tasted are very good.

Try sharing an order with a friend/etc. when you're out .... and maybe you'll get to like it.