LOCATION: Recipes >> Greek >> Squid 01
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Squid 01
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Kalamarakia (Greek Squid)
Servings: 12
1 lb squid, about 2" long
flour, for coating
salt
1/2 c olive oil
1/4 c Sauterne wine
1 T lemon juice
Wash the squid thoroughly, and pull out the soft backbone and ink
sack from the head of each. Remove the black membrane from ove
the whole squid. Coat them with flour and sprinkle with salt.
Heat the olive oil in a heavy skillet and fry the squid until brown.
Pour the wine over the squid, stir, and turn off the heat. Add
lemon juice and stir. Let the squid stand in the sauce for ten
minutes, then drain. Arrange on a hot serving dish. Serve on
small individual plates with forks.
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