We got gorgeous, local calamari from New Deal last week. It had been caught that day, and was the most tender, flavorful squid I have ever eaten.
2 lbs. calamari, tubes and tentacles
1 cup white flour
1 teas. salt
1 teas. pepper
1/2 teas. oregano
1/2 teas. thyme
1 to 2 lemons, cut into wedges
Cut tubes into 3/4 to 1 inch thick slices.
Mix flour and spices together in a mixing bowl or paper bag.
Add calamari to bowl (or bag) and stir (or shake) until everything is well coated in flour. Add more flour if need be.
Heat enough olive oil to cover the bottom of a frying or wide saute pan with 1/4 inch oil. When hot but not smoking, add enough calamari to cover bottom and cook for a few minutes, gently stirring once or twice to cook all sides. Remove to a serving platter. Cook remaining calamari this way, adding more oil as needed.
Squeeze lemon over the top and serve with the dipping sauce that follows.
Spicy Dipping Sauce
1 TBSP olive oil
3 cups chopped tomatoes
1 teas. diced jalepeño
1 TBSP garlic, minced
salt to taste
In a saute pan, heat oil. When hot but not smoking, add tomatoes, jalepeño and garlic and cook covered on medium-low, stirring frequently, until tomatoes break down, ~ 30 minutes. Remove from the heat and carefully blend in a blender or food processor for a few seconds, remembering hot foods expand when blended, so keep top slightly ajar to release heat build-up. Blend until still chunky but mixed. Add salt.