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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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