Recipe: Calamari Recipes

SQUID SALAD
2 lb. squid, cut into 3/4-inch
rungs
2 qt. water
1 tsp. salt
2 stalks celery, thinly sliced
1 small garlic clove, crushed
1/2 c. oil
1/3 c. chopped parsley
1/4 c. vinegar
1 Tbsp. lemon juice
1 tsp. basil
1 tsp. oregano
1/8 tsp. red pepper
Boil salted water. Add squid and cook 3 to 5 minutes.
Drain. Toss squid with remaining ingredients.
Fried Calamari
1 pound of fresh squid
3/4 cups of corn meal
1/4 cup of flour
salt and fresh pepper
spoon of garlic powder
1.5 inches of vegetable oil (in pan)
lemon
Cut squid into rings, strips, and curly-cues as desired (cut above the eye.)
Mix corn meal and flour in a plastic bag. Add salt, pepper, and garlic powder to taste and shake well.
Dry off squid and place in the bag. Shake well and set aside.
Heat oil so that a small piece of bread will float in it, not dissolve.
Take squid out of the bag a handful at a time and fry for approximately 45 seconds before removing. Dry off on paper
towels and repeat the process until the squid is all fried.