Title: Calamari (Squid) In A Chilli "Sauce"
Categories: Shellfish Spice Appetizer
Yield: 1 Servings

3		Squid (calamari)
		Enough olive oil to cover
		The bottom of a small frying
		Pan
		Chilli peppers - preferably
		Something with a kick to it,
		Sliced
		Clove of garlic (optional),
		Finely sliced
		Wine vinegar

Clean and wash the squid thoroughly. While cleaning, ensure you remove the long "backbone", which is a plasticky, see-through strip in the main body of the squid. Cut the squid into small flat strips (not ringlets). Heat the oil and fry the squid strips and the tentacles for several minutes, turning every so often so they cook through, and adding the slices of chilli pepper (and garlic if used) towards the end of the frying when you turn off the heat. Stir and squeeze down with a fork on the peppers to flavour the oil. Remove the squid, peppers (and garlic if used) to a plate. Once the oil used to fry them has cooled add either all or some of it to plate (don't "drown" the squid and peppers in it, though), use the fork to squeeze more juice from the chilli slices, add a good squirt of vinegar and stir with the fork.

This is best served as a side-dish with a drink like ouzo, and with dishes like anchovies in oil, pickled vegetables, and sardines in oil. From: Bryan Hollamby Date: 25 Jan 97 Chile-Heads List Ä

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