Serves: 4
Preparation time: 1 hour 45 minutes
Recommended wine: Pinot Bianco
Origin: Unknown

Ingredients:

12 oz fresh calamari*
3/4 cup olive oil
2 Tbsp. chopped Italian parsley
2 Tsp. marjoram
1 clove garlic
rice flour
salt and pepper
oil to fry

Instructions:

1. Start by cleaning the Calamari. Holding the body in one hand gently pull on the tentacles to remove the insides, then remove the quill from inside the body cavity, finally peel the skin away from the outside of the body. Once the inside are out you can cut the head away from the tentacles The remove the mouth positioned at the base of the tentacles. Now wash the tentacles and body under cold running water.
2. Once they are cleaned cut the body into rings about 1/4 inch wide. The tentacles don't need any further cutting.
3. Now prepare the marinade in a bowl. Put the olive oil and add the marjoram, parsley, a clove of garlic crushed a pinch of salt and pepper.
4. Mix well and then add the calamari, mix again and then set in the refrigerator to marinate for 1 hour. Stir it occasionally.
5. Heat your frying oil and prepare a plate with rice flour.
6. Remove the calamari rings a few at a time, let them drip off, dredge them in the rice flour, shake off the excess and then fry them.
7. Fry them until they start to turn golden brown and then place them on paper towels to absorb the excess oil.
8. Salt to taste and serve.

Notes:
I use rice flour because it is finer and I like the result when deep frying,
however you can use regular flour as well.

*I used fresh calamari (squid) and this was their weight cleaned. Of course you can use frozen too, but fresh is better.