https://padlet.com/40054405/82oa91872vu9 en-us 2019-01-23 17:44:30 UTC 2019-01-25 17:18:21 UTC hello@padlet.com 40054405 https://padlet.com/40054405/82oa91872vu9/wish/323584667 2019-01-23 17:47:38 UTC https://padlet.com/40054405/82oa91872vu9/wish/323584667 40054405 https://padlet.com/40054405/82oa91872vu9/wish/323585370 add | vegetable oil (for deep-frying)
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
add | salt (and freshly ground black pepper)
2 | lemons (cut into wedges)
1 cup | simple tomato sauce (recipe follows or jarred marinara sauce, warmed)
½ cup | extra-virgin olive oil
1 | small onion (chopped)
2 cloves | garlic (chopped)
1 stalk | celery (chopped)
1 | carrot (chopped)
add | sea salt (and freshly ground black pepper)
2 (32-ounces) cans | tomatoes (crushed)
2 | dried bay leaves]]> 2019-01-23 17:49:07 UTC https://padlet.com/40054405/82oa91872vu9/wish/323585370 40054405 https://padlet.com/40054405/82oa91872vu9/wish/323586567 3 cups | vegetable oil
¼ cup | all-purpose flour
1 teaspoon | salt
1 teaspoon | dried oregano
½ teaspoon | black pepper (ground)
12 | squid (cleaned and sliced into rings)
1 | lemon (cut into wedges, for garnish)

]]> 2019-01-23 17:51:30 UTC https://padlet.com/40054405/82oa91872vu9/wish/323586567 40054405 https://padlet.com/40054405/82oa91872vu9/wish/324039295 2019-01-24 17:29:27 UTC https://padlet.com/40054405/82oa91872vu9/wish/324039295 40054405 https://padlet.com/40054405/82oa91872vu9/wish/324042798 2019-01-24 17:35:31 UTC https://padlet.com/40054405/82oa91872vu9/wish/324042798 40054405 https://padlet.com/40054405/82oa91872vu9/wish/324047772 2019-01-24 17:43:53 UTC https://padlet.com/40054405/82oa91872vu9/wish/324047772 40054405 https://padlet.com/40054405/82oa91872vu9/wish/324412604 Calamari and fried calamari is basically squid.]]> 2019-01-25 17:15:36 UTC https://padlet.com/40054405/82oa91872vu9/wish/324412604