Sunday, January 3, 2010
Made the calamari, which is just fresh squid cleaned, chopped, coated with flour and shallow fried. I don't think my squid was at its best, as the fridge door was open all night. I want to persist though, as fresh squid is something that I can pick up. It's actually the second time I have made it. The first involved me playing silly buggers with the squid ink. Marcella calls for a splatter screen, which I thought was stupid until a bit of squid popped and hot oil went everywhere. I resisted embellishing with anything other than salt.