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Ingredients:
2 lbs Squid
1/4 lb Butter
1 clove Garlic, minced
pinch of Cayenne
1/4 cup Rhine Wine
1 Tbsp Parsley, chopped
1/4 tsp Salt
1/8 tsp Pepper
2 cups Rice
Directions:
Thoroughly clean squid and cut into rings. In medium pot, boil rice per instructions. Melt butter in sauce pan over
medium heat. Add garlic, cayenne, parsley, salt, and pepper. Sauté gently for 3 minutes, or until golden brown. Add calamari rings and brown lightly for 3 minutes or
so. Add Rhine wine and simmer for 8 minutes, or until squids are done but not over-cooked. Serve over your favorite rice. Garnish with parsley flakes sprinkled over
dish and apple and lemon slices on the edge. Serves 4 to 6.
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