Calamari Fritto -- Fried Squid (Calamari)

Instructions

Purchase the calamari fresh, at a local seafood market. Have the calamari cleaned, reserving the hoods and tenticles of the calamari (If you are making black Fettucine, have them reserve the ink sacs for you.)

At home take each concially shaped squid body and cut it into rings about 3/4 to 1 inch wide. Season the flour with salt and pepper, and place the seasoned flour in a plastic bag.

Place some of the squid tenticls and rings into the plastic bag and shake to coat all the squid. Make sure the rings are coated on the inside also. Remove the rings and tenticles from the bag and place on a rack to dry. Make sure the rings are open while drying. Continue to flour all the squid.

Heat the olive oil and place the squid rings and tenticles in the hot olive oil. Place the rings ON END in the hot oil and make sure the rings stay open while beginning to cook. Use the end of a wooden spoon to help keep the rings open and full. Once the squid begin to fry the rings will stay open on their own.

Fry until golden brown. Remove from the oil and drain on absorbent paper toweling. Serve with a spicy marinara sauce that has been warmed. Also serve with lemon wedges for those who like their calamari without sauce.

Author's Comments

This recipe can be served as an appetizer or entree or an hor d'oeurve. Make sure the rings stay open while frying, they make a much better presentation. This recipe does not call for breading! The delicate flavor of the Calamari is much better with a touch of flour, than a mouthful of breading!

Taken from my cookbook, "Old Country Italian Cookbook", by DJP La Marca.

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