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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Calamari Extraordinaire Recipe

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This recipe for Calamari Extraordinaire is from Mary's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. fresh squid
1/2 cup cornstarch
1 tbsp. cayenne pepper
6 hot cherry peppers
4 tbsp. extra-virgin olive oil
sea salt
1 bunch Italian parsley, chopped fine to yield 1/4 cup
2 lemons cut into wedges
Directions:
Directions:
Cut the cleaned calamari lengthwise into 1/2-inch-thick strips, leaving tentacles whole. Place these in a colander within a bowl and freeze for 10 minutes. Now mix the cornstarch and the cayenne pepper and set aside. Chop cherry peppers into 1/4-inch dice; put these into a large metal salad bowl and preheat your grill pan over medium-high heat with the lid on for eight minutes (or until the metal is smoking-hot). Now remove the calamari from the freezer, toss them into a salad bowl, add the cornstarch-cayenne mixture, and stir with your hands to distribute. Take the lid off the red-hot pan, add 2 tbsp. extra-virgin olive oil, and dump in half your calamari. Cook them for 40 seconds and quickly move them into the bowl with the chopped cherry peppers. Season with salt and toss in parsley; repeat with other half and serve.

 

 

 

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