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.

Spanish Salad

• Salad:
• Serrano ham, cut in strips
• Manchego cheese, cut in small pieces
• mesclun mix
• black olives, sliced
• tomato, sliced
• avocado, sliced
• Spanish Sherry Vinaigrette:
• 1/2 teaspoon sugar
• 1/8 teaspoon crumbled saffron threads
• 2 tablespoons Sherry vinegar
• 1 teaspoon minced pimiento-stuffed olive
• 1/3 cup olive oil

Prepare vinaigrette. Place all salad ingredients in a large bowl. Sprinkle with vinaigrette and serve.

Sherry Saffron Vinaigrette: In a bowl whisk together the sugar, the saffron, the vinegar, the olive, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Makes about 1/2 cup.