Kalamarakia (Greek Squid)
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
squid
2 inches long |
|
| 1 | x |
all-purpose flour
for coating |
*
|
| 1 | x |
salt
|
*
|
| ½ | cup |
olive oil
|
|
| ¼ | cup |
sauterne
wine |
* |
| ¼ | cups |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
squid
2 inches long |
|
| 1 | x |
all-purpose flour
for coating |
*
|
| 1 | x |
salt
|
*
|
| 118 | ml |
olive oil
|
|
| 59 | ml |
sauterne
wine |
* |
| 59 | ml |
lemon juice
|
|
Directions
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.
