Recipe - Kalamarakia (Greek Squid)

1 pound Squid, about 2" long
1 Flour for coating
1 Salt
One half cup Olive oil
One fourth cup Sauterne wine
1 Lemon, juice of

Wash the squid thoroughly, and pull out the soft backbone and ink sack from
the head of each. Remove the black membrane from ove the whole squid. Coat
them with flour and sprinkle with salt. Heat the olive oil in a heavy
skillet and fry the squid until brown. Pour the wine over the squid, stir,
and turn off the heat. Add lemon juice and stir. Let the squid stand in the
sauce for ten minutes, then drain. Arrange on a hot serving dish. Serve on
small individual plates with forks.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini