| Kalamarakia (Greek Squid)
1 pound of squid, about 2" long
1 flour for coating
1 salt
1/2 cup of Olive oil
1/4 cup of Sauterne wine
1 lemon, juice of |
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Wash the squid thoroughly, and pull out the soft backbone and ink sack from the head of each. Remove the black membrane from over 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.
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