RHODE ISLAND STYLE FRIED CALAMARI
GRILLED SQUID
Recipe courtesy of Eating with the Ecosystem from Simmering the Sea.
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RECIPE
Serves 4
INGREDIENTS
1 pound squid tubes and tentacles, cleaned and rinsed
2 tablespoons mild paprika
1 teaspoon chili flakes
2 tablespoons finely chopped garlic
1 lemon, juiced
Salt to taste
3 tablespoons olive oil, with 1 tablespoon reserved
2 tablespoons fresh parsley, finely chopped
1 lemon, cut into quarters
INSTRUCTIONS
Mix all ingredients except the parsley and lemon wedges in bowl. Place in refrigerator and let marinate for 1 to 2 hours. Grill squid over hot charcoals for 3 to 4 minutes or on a gas grill for 4 to 5 minutes. Remove from heat and toss with parsley and reserved olive oil. Garnish with lemon wedges.
Other species that can be prepared in this way include octopus, shrimp, and lobster.
BRAISED PROVENCAL-STYLE SQUID
WARM CLAM AND CALAMARI SALAD WITH FRESH FAVA BEANS AND SCALLIONS
Recipe courtesy of Edible Rhody magazine. Click the button below for the recipe.
COD DRENCHED IN LIME-CHILI NAM PRIK
Recipe courtesy of Ann Redding and Matt Danzer via the Wall Street Journal. Click on the link below to access the recipe.
Photo by Yunhee Kim
This recipe calls for cod but can really be used with most seafood! The sauce is great with other fish or even squid!