Ingredients
1 cup olive oil
1 lemon, juice of
1 cup white wine (dry)
2 lbs cleaned squid
2 cups flour
116 cup sea salt
116 cup fresh ground pepper
Method
Sources
📖
Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Home wine making kit — carboy, airlock, hydrometer, bottles
Instant aeration while pouring — no waiting for decanting
Vacuum wine stopper — keep opened wine fresh for days
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Home wine making kit — carboy, airlock, hydrometer, bottles
Instant aeration while pouring — no waiting for decanting
Vacuum wine stopper — keep opened wine fresh for days
Adjustable stand — hold cookbook or tablet at eye level while cooking
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clean the squid, separate the tentacles, and cut the tubes into 1/2 inch pieces. mix together the olive oil, lemon juice, and white wine. put the cut squid(including tentacles) into it and let it sit for two hours in refrigerator(covered). drain the squid and tentacles in colander. pat all dry. toss all in flour with salt and pepper mixed in, shaking off excess. in batches, drop all into hot fat for 30-45 seconds. drain all on paper towel. keep warm in oven while you cook the rest. serve with hot marinara or sauce of your choice. enjoy.