Damn, that looks KILL'ER!!!!!
I absolutely love fresh Calamari sized squid, grilled, baked, fried, stuffed, but my favorite is Calamari salad, the smaller squid work best for this salad recipe.
I grew up in a family of Commercial fishermen, fishmonger's, fish processors and restaurateur's, so we ALWAYS had fresh seafood, and I mean always.
The way we make Calamari salad is we clean and skin the squid, wash is salt water. I'm sure you know this, but many people don't, fresh water should NEVER touch seafood, always rinse in heavily salted water, with noniodized salt, we use sea salt.
Anyhow, back to the Calamari salad, we leave the squid tentacle cluster intact unless it's a large Calamari, if so we cut the cluster down length wise. The mantles we slice into 1/4-1/2'' rings.
The marinade is super simple, we use Star Extra Virgin olive oil, and a splash of Star Brand red wine vinegar, or family homemade R.W. vinegar. A bunch of chopped garlic, and I mean a bunch, fresh squeezed lemon juice, regular lemons not Myer's lemons, because Myer's don't have the necessary acid to cook/ cure the squid. Then a bunch of fresh chopped Dego/ flat leafed parsley, and a diced red onion, salt and freshly cracked black pepper. Mix it all together in the AM and serve for lunch, diner, even breakfast the next day. A good crusty sourdough bread is a must to soak up all of that marinade greatness left in your bowl.
I need to get my butt down to the harbor, to grab some fresh squid now that you got me thinking about it.
Mangia, Mangia!!!!!
Dan.
tropics
and I've been looking for whole squid, but it's impossible to find around me. I can find it cut up, but not whole...the search goes on, though...
