| Squid: | | | | with the flaps. |
| The word for squid in Italian is calamari (plural) which | | | | Ingredients (serves 5): |
| has all but replaced the use of squid in culinary recipes | | | | - 1 and 1/2 pounds - cleaned and prepared squid |
| in English. Actually in English, calamari is used primarily | | | | (tentacles, tube, and flaps) |
| to refer to the rings cut from the tube of the squid. | | | | - 1/2 cup - extra virgin olive oil |
| The rings are frequently breaded and fried. | | | | - 6 tablespoons - lemon juice |
| The Napoli connection: | | | | - 2 tablespoons - fresh oregano leaves, chopped |
| While I was in Napoli this past summer (2009), I | | | | - 1 tablespoon - fresh basil, chopped |
| leaned how to prepare freshly caught squid (and | | | | - 12 cloves - garlic, minced |
| octopus) and marinate it to make the texture less | | | | - 2 tablespoon - pepper |
| rubbery and the taste very zesty. I have picked up | | | | - 1 tablespoon - salt |
| several recipes over the years, but by far and away, | | | | - 1 and 1/2 teaspoons - red pepper flakes |
| my favorite is the grilled marinated calamari | | | | - Lemon wedgesPreparation: |
| presented here. I strongly suggest that you not | | | | Cut the tubes of the squid so they open and lie flat |
| make the recipe below unless you can get fresh | | | | and add them along with the tentacles and flaps to a |
| squid. Younger squid tends to have less of a rubbery | | | | Ziploc f reezer bag along with the olive oil, lemon |
| texture than larger older squid. However, I like the | | | | juice, oregano, basil, garlic, pepper, salt, and red |
| rubbery texture and enjoy both young and fully | | | | pepper flakes. Seal the bag, shake to coat well, and |
| grown squid. Most parts of squid are edible but you | | | | marinate for 24 hours. |
| will typically find it sold fresh with the tube, flaps, and | | | | Once the squid has marinated, set the grill to high |
| the tentacles prepared. If you do buy it whole, simply | | | | heat. Grill the squid until they are just cooked through |
| remove the head, gut (make sure you remove the | | | | (opaque) turning once (about 2 to 3 minutes). |
| quill - these are transparent cartilage inside), and | | | | Remove from the grill and cut the squid if desired. |
| remove the skin and flaps. You will be left with the | | | | Serve with lemon wedges as an appetizer. |
| tube which needs to be washed thoroughly. Cut the | | | | Enjoy! |
| tentacles away from the head and wash them along | | | | |