Squid (aka Calamari) is a fixture on American restaurant menus. And, for the most part, it’s terrible. Heavily breaded and deep-fried, it’s tasteless. And, when overcooked the squid is rubbery. For some reason, squid is prepared masterfully in Rhode Island. The squid is fried with hot pickled green peppers. It’s great and it’s Rhode Island’s official state dish, a well-deserved honor. HG likes to fry squid, rings and tentacles, in a very hot oiled pan. A very quick crisping. The squid goes on top of a bowl of spaghettini enriched with a sofrito of olive oil, garlic, parsley, anchovies and a splash of clam juice or white wine. Dusted with red pepper flakes, this is good eating. Surprisingly for an island surrounded by salt water, Prince Edward Island fish counters and stores rarely carry squid. Whole Foods in landlocked Santa Fe always stocks fresh squid. Go figure.
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