The key to good calamari is preparing the squid. You clean and wash it first, removing the cuttlebone, jelly and anything other than the tenticles and hood. You slice them, dry them and then dust them with flour. I then dip them in egg and dredge them in bread crumbs, seasoned with garlic. Fry in hot peanut or grapeseed oil till golden brown in small batches. Drain on paper towels and serve immediately.
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