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Sicilian Calamari
  • 2 pounds Calamari, clean (#371054)
  • 3 cups Flour (#100150)
  • 1-¼ cups Extra Virgin Olive Oil (#280390)
  • 2 Pimentos, sliced julienne style
  • 3 Hot Cherry Peppers, sliced (#1001269)
  • ½ cup of Black & Green Pitted Olives (#330050 & 330150)
  • ¼ cup Capers (#361100)
  • 2 Tbsp. Butter (#180140)
  • ¼ tsp. Salt & ¼ tsp. Black Pepper (#110600 & 450430)
  • ½ cup Sauterne Wine
  • ¼ cup chopped Parsley 
  1. Start with two pounds Calamari clean, cut into 1″ rings.  (Delco has pre-cleaned calamari rings available to use.)  Then add calamari into mixing bowl with flour until all of the calamari is coated.  Lightly fry calamari in non-stick fry pan with 1 cup olive oil on medium flame until golden brown.
  2. Preheat ¼ cup of extra virgin olive oil in separate non-stick frying pan.  When pan is hot, add three hot cherry peppers, three julienne pimentos, black & green olives and capers.  When ingredients start simmering in pan, add two tablespoons of butter and ½ cup Sauterne wine.
  3. Once ingredients start simmering again, toss calamari into pan.  Stir until calamari is coated with ingredients.  Serve in large bowl and garnish with¼ cup fresh parsley.  Serves four.
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