This ain’t your Calamari
When I saw the recipe for Stuffed Squid With Wilted Salad in the New York Times, I thought I would keep my eye out for squid, haven’t had that for a while. I haven’t done stuffed squid since a party at my business partner’s house back in Boston, that would have been in the late ‘80s.
My go-to squid recipe lately has been Squid with Black Pepper, Vietnamese Style by Mark Bittman, and I’ve done that several times, even for guests. So this would be a welcome change of pace.
What do you know? Shogun Fish at the Farmers Market on Saturday, had fresh caught local squid arrayed neatly in ziplock bags. Oh boy, now is the time.
Cleaning squid is messy, but not difficult. I cleaned them Sunday afternoon. There were 10 nice size squid in the bag.
eats for one 