Prep 10 mins
Cook 5 mins
This is how calamari is served in Rhode Island. A bit different than the usual marinara sauce.
- 1 lb squid rings, thawed or 1 1⁄2 lbs fresh whole squid
- 3⁄4 cup all-purpose flour
- 1 teaspoon garlic powder
- black pepper
- corn oil (for frying)
- pickled hot cherry peppers, sliced (reserve 1 tablespoon cherry pepper juice)
- 3 garlic cloves, peeled, chopped
- 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.
I love this way of preparing calamari. The cherry peppers and garlic provide a nice kick.