Calamari, the Italian word for squid, has been a staple food source in the Mediterranean and since the 70’s a dominate appetizer selection on menus throughout American restaurants. It was during this time that fisherman in the New York area were hit hard by a downturn in the fishing industry. Local and federal agencies encouraged restaurants to offer squid as they would any other fish, introduce it to their customers and call it by it’s Italian name. It became a hugely popular dish that you will generally find served with creative sauces like lavender aioli, balsamic vinaigrette, or one of our favorites, a house-made marinara for dipping.
FRITO DI CALAMARI
100% Organic Extra Virgin Olive oil
1 pound Clean Squid
All Purpose Flour
2 Lemons Cut into Wedges
Salt and Freshly Ground Pepper
Cut the cleaned squid with tentacles and bodies cut into rings of 1/3 to 1/2-inch-thick. In a medium bowl combine flour, salt and freshly ground pepper. Dredge the squid in the flour mixture to coat. Fry in extra virgin olive oil until golden then place on paper towels to drain. Serve with Marinara Sauce and Lemon Wedges.