FRIED CALAMARI

FRIED CALAMARI  

or as Yiaya would say.....Kalamarakia Tiganita

Goes Great with this!!!

Recipe

• 4-5 oz of small squid sliced in circles
• flour for dredging
• olive oil or vegetable oil for frying
• lemon wedges
• sea salt
• pepper
• 1 teaspoon of fresh flat-leaf parsley, chopped (optional)

Procedure:

Preheat a deep skillet or heavy-bottomed frying pan over low heat. )

If working with frozen rings, defrost per package instructions. Otherwise, clean and prepare squid for frying, keeping the tentacles in one piece. Season with salt (and pepper if desired).

Pour 1/2 to 3/4 inch of oil into the frying pan

(it should not come up to over

half the depth of the pan) and turn up the heat to high. Dredge the squid in flour and let sit for a few minutes. Gently shake off excess flour and, when the oil is hot, fry without crowding in the pan until crisp and golden brown on all sides. Remove with a slotted spoon and drain on paper towels.

Garnish with parsley and serve with lemon wedges. And Marinara Sauce (below)

MARINARA SAUCE

1/4 c. olive oil

2 c. finely chopped onion

2-3 cloves garlic, minced

1 c. dry white wine

2 c. chicken stock 1/3 c. minced parsley

2 tbsp. minced fresh basil or 1 tsp. dried, crumbled

2 tbsp. minced fresh oregano or 1 tsp. dried, crumbled

1 cans crushed tomatoes 

1 can diced tomatoes

SALT  &  PEPPER TT

In a medium saucepan heat oil over medium-high heat; add the onions, and cook until translucent, about 10 minutes. Add garlic and cook for another 2 minutes; do not burn.

Add the white wine and chicken broth, stir, blend in the parsley, basil, oregano, sage, bay leaf, tomatoes and pepper. Simmer on low heat for 15MINS until sauce is thickened, stirring occasionally. Makes about 3 1/2 cups.

ALSO GOES GREAT WITH.....
Tzatziki Sauce
Yogurt Cucumber Sauce

1 Small Cucumber, Peeled, Seeded & grated 1  cup Yogurt 1 Tbls Olive oil Juice of 1/2 lemon 2 Garlic cloves, minced 1 Tbls Fresh dill, chopped (or dried) White pepper Salt

1) Combine yogurt, olive oil, lemon juice, garlic and pepper in a bowl. Cover and refrigerate for one hour. 2) Blend yogurt mixture with a whip until smooth. 3) Dry cucumbers by patting with paper towels. 4) Add Cucumbers and dill to yogurt mixture. 4) Salt and pepper to taste. 5) Serve as a dipping sauce