HUNGRY GERALD

First, pour a glass of icy white wine. Sip. Finely chop some garlic and parsley. Heat your pan to high. Give it a glug of olive oil. Toss in the garlic, parsley and a bunch of shell- on shrimp. Dust liberally with piquant Spanish paprika. Saute quickly at a high temperature. You’ve got a spicy dish prepared in minutes. Another HG seafood trick that he picked up in Rhode Island. Cut up calamari into rings and tentacles. Dust lightly with Zatarain’s Fish Fry. Saute in some olive oil. Give it a hit of red pepper flakes. At last moment add some Mazzetta Mini Hot Pepper Rings (or any other vinegary peppers you like). Do not overcook — Bad for squid! Keep it on heat until peppers are slightly warmed. Sip some more icy wine. Be happy.