Connecticut Calamari.
I got this recipe from an old timer in Rowayton, Ct. Not many of them around since home prices have gone up with the average sales price hovering around $1.3 million.
This is an easy recipe that only takes minutes to cook. We like to get our seafood and produce locally at the farmers market and local fishmonger.
5 baby squid, 4 to 8 inches long
1 jalapeño, thin sliced into wheels-rings
1 minced garlic clove
1 tablespoon fresh chopped parsley
1/3 cup Italian bread crumbs
2 table spoons olive oil
2 table spoons vegetable oil
2 table spoons of butter
Salt & Pepper.
Lemon wedge
Clean the squid and cut into rings use the tentacles as well. Your local fishmonger can clean the squid for you or click here to see how Method B. Pat dry squid and lightly salt.
In a non stick pan heat oil and butter with garlic, once hot add the jalapenos and baby cut squid, cook for 2 1/2 to 4 minutes on high. If lots of moisture then take out with spoon.
About 30 seconds before done cooking add bread crumbs and mix together. Once done cooking add parsley and stir.
Plate calamari and lightly pepper and serve with lemon wedges.
Serve hot and enjoy.
Tip:-If you think your calamari is tough then soak squid 6 to 24 hours in milk, refrigerated to tenderize.
David Popoff is a Connecticut license real estate agent in lower Fairfield County. He has lived and worked in the area for over 30 years and now reside in Darien since 2004.
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