Fried Calamare
From the 2003 KLO dinner — Spanish Tapas
Fried Calamare
- 1-1/2 lbs calamares (squid)
- about 4 cups flour
- 4 cups olive oil
- salt
Remove the calamares’ heads, tentacles, ink bags, fins and skin. Wash them thoroughly under running water, drain them and slice them into rings. Salt them, dredge them in the flour and shake them one by one to remove excess flour. Fry them in plenty of hot oil until they begin to turn golden brown. Drain on paper towels. Serve hot. Serve 4.