On Saturdays after said pick-up, I receive an email about the special items available next week. The catch of the week are always a surprise come Thursday (when another email is sent out), but knowing the extra items a full week in advance is the best. I’m always so giddy and excited learning what it may be — it has ranged from mussels to shrimp to clams and this week’s special item was Rhode Island squid!
About our squid this week:
“The port of Galilee in Point Judith, Rhode Island is famous for squid. Unfortunately, most of the catch is exported to Asia for processing and then shipped back to the States. Ack! What a silly supply cycle. The Town Dock, founded in 1980, buys from the over 50 independent small boat vessels and has a dedicated fleet of 10-15 day boats. Each boat is unloaded multiple times by hand every single day. They then clean and flash freeze their squid in their Rhode Island facility. This results in the highest quality product we’ve ever worked with.”
I’ve always wanted to work with squid, but never have! I mean, how often would that happen? And, of course, I decided to make fried calamari… again, easy choice right?!
Within this lovely package were the tubes and tentacles. The little tentacles were so cool!
I referenced a Mario Batali and the Chew recipe for these fried calamari and decided to toss them in a little flour and cornstarch. I also decided to soak my squid in buttermilk to tenderize them.
These fried calamari were amazingly delicious — tender and crunchy with such great flavor and perfectly cooked! I even sliced some lemons and tossed them with the cornstarch as well. They were awesome too!
I made a little aioli to go with it but it wasn’t anything to write home about (another aioli, another time).
A perfect little appetizer for the summer. Now if only, I was munching on these with a cold beer, the breeze in my hair and my feet in the ocean… the life!