Preheat an oven to 375 degrees F. Heat the olive oil in a medium saute pan over medium heat until shimmering. Add the onions and salt and sweat until the onions turn translucent, about 1 to 2 minutes.

Score the body with a sharp knife diagonally (every 1/4-inch around entire body of squid, being careful not to cut through the body). This process makes the squid more tender.

Cut the squid into 1/4-inch rings. Wash, dry and place in a mixing bowl. Puree the garlic with 1/4 cup of the olive oil in a blender until smooth.

Toss the squid in the flour to coat. Transfer the squid to a plate, shaking off any excess flour. Working in batches, fry the squid in the hot oil until golden, about 2 minutes.

Place a single layer of squid in a medium baking dish (9 by 13-inches). Top with the sauce. Sprinkle a little grated romano, some dry seasoned bread crumbs, a pinch of salt and pepper over the ...

Then add the squid, shrimp and 1/2 cup of the shrimp stock. Stir in the parsley. Cook the fresh squid ink pasta in salted boiling water until tender, but still has a bite.

Put the calamari in a large bowl and pour in enough milk to completely cover the calamari. Peel the garlic and gently bash with the side of a knife to open the cloves and release some of the juices.

1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings. 2 cups all-purpose flour. 2 tablespoons dried parsley. Salt and freshly ground black pepper. 2 lemons, cut into wedges

Cut squid bodies in half lengthwise and then cut in half widthwise. If the tentacles are large, cut them in half lengthwise. Set aside. Heat olive oil in a large saute pan.