1 lb squid, about 2 long
1 flour for coating
1 salt
1/2 cup olive oil
1/4 cup sauterne wine
1 lemon, juice of
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.
Servings: 6 servings
Kalamarakia (Greek Squid) Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
It is quite feasible to trace the history of recipes back into the distant past, in fact as far as the ancient Egyptians, and potentially, even further back. However, mostly, these ancient cookbooks were just simple pictorial recipes for preparing meals.
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We hope you enjoy this Kalamarakia (Greek Squid) recipe.
