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Calamari


Calamari is a wonderful delicacy, but there are pitfalls. Cook it too long and it comes out like rubber. If they are too large, they’ll be tough. Too small and it’s a lifetime until you finish cleaning them. Doc and Doris (Tony’s parents) used to buy them in Pensacola and tell the grocer they were using them for bait, then go home and cook them, because they were a buck cheaper that way. You find these most often breaded and deep fried, but Tony’s cousins like them cooked this way, and they do come out tender and sweet.

2-3 pounds Calamari, cleaned and cut into pieces
Olive oil
2-3 onions
1 teaspoon salt

Put about a half inch of oil in the bottom of a 3 quart sauce pan. Quarter the onions into 8ths or thinner, resulting in large slices. Throw the onions and calamari into the sauce pan. Add salt. Stir to mix, then bring to boil covered, or until the foam bubbles to the top. Serve immediately.



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