Rhode Island Squid Rings With Cherry Peppers and Garlic

"This is how calamari is served in Rhode Island. A bit different than the usual marinara sauce."
 
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Ready In:
15mins
Ingredients:
7
Serves:
4-6
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ingredients

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directions

  • If using fresh squid, gently pull off the head and tentacles from the body sac. Cut off the tentacles above the eyes. Reach into the body sac and pull out and discard the quill-shaped plastic-like bone. Peel off the skin from the body sac. Cut body sac into rings. Tentacles can also be used.
  • Mix flour, garlic powder and pepper in a plastic bag. Rinse sliced squid, then pat off excess moisture. Shake in the bag with flour.
  • Add about 1/4 -inch of corn oil to a heavy skillet and heat over medium-high heat until very hot. Squid will stick if oil isn't hot enough.
  • Add some of the squid, without crowding. (You'll probably have to cook in two batches.) Cook until crisp and brown, turning once. Drain squid on paper towels.
  • Finish the second batch (heat more oil if needed) and drain.
  • To skillet, add chopped garlic and saute quickly. Add some sliced hot cherry peppers and a tablespoon of their juice. Heat, then add the squid; heat through, then serve.

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Reviews

  1. I love this way of preparing calamari. The cherry peppers and garlic provide a nice kick.
     
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RECIPE SUBMITTED BY

~WELCOME TO MY PAGE~ This page is dedicated to my Dad, who I love & miss each and every day! 3-12-29 to 1-22-10 My name is Star and I am originally from Rhode Island. I have been married for 20 years to my wonderful husband, Phil. We live in the Sierra Nevada foothills of Northern CA. I love cooking, eating a variety of foods and drinking wine (in moderation , of course)! There's nothing better than a wonderful meal! In Northern CA there is an abundance of fresh ingredients year round as well as wonderful wines! We have been fortunate enough to travel and experience wonderful cuisine, but I miss all the ethnic foods I grew up with. I love to cook and try new recipes. Being the daughter of 2 caterers, food has always been a big part of my families' life. Some of the best memories I have are of family gatherings around the kitchen table or counter. The kitchen was and truly is the "heart of the home"! Back East we enjoy food for passings, celebrations, comfort or everyday life. Menus are varied according to the holidays at hand. Portuguese for Labor Day, Italian for St. Joseph's Day, Irish for St. Patrick's Day, Polish for Easter and the list goes on. Tradition has deep roots in the East and "Food: "is" The Way To Everyone's Heart"! <a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/hot_wieners.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "R.I. Hot Weiners"! <a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/464278453_35fef08a4equahog.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "Quahog" <a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/clamcakes.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "Clam Cakes" <a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/SamsNewEnglandClambake101606.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "New England Shore Dinner" <a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/chourice.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "Portuguese Sausage"
 
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