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Fried Squid (Calamares Fritos)

This is a popular appetizer around the Mediterranean. Serve with a squeeze of lemon.

1 pound cleaned squid
Vegetable oil
1/2 cup all-purpose flour
2 eggs, slightly beaten
1 cup dry bread crumbs
Salt
Lemon wedges

Cut squid body cones into 1/2-inch slices; leave tentacles whole. Pat dry. Heat 1 to 1 1/2 inches oil to 375 degrees F.

Coat squid with flour. Dip into eggs; coat with bread crumbs. Fry a few squid pieces at a time until golden brown, 2 to 3 minutes. Drain; sprinkle with salt. Serve with lemon wedges.

Yields 8 servings.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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