Recipe of the Month

Calamares Españoles del Escándalo de Adán
or, Adam's Scandalous Spanish Calamari

A wonderful tapas dish from Spain, with my own adjustments that make it uniquely my own, uniquely scandalous! ...
Ingredients (feeds 4-ish)

*1 1/4 lb small squid, cleaned.
*6 tbsp extra virgin olive oil
*1 fresh red chili, or dried chili flakes
*1 tsp regular paprika
*1 tsp Hungarian or Spanish smoked paprika (hot varieties...if you like heat you can use 2 tsp Hungarian paprika instead of mixing with the generic type paprika)
*1-2 cups all purpose flour
*3 garlic cloves (crushed or minced)
*1 tbsp Spanish sherry vinegar (or subst. with red wine vinegar)
*1 lemon (1 tsp grated lemon rind from this lemon as well as it's juice)
*2-3 tsp finely chopped, washed, fresh parsley
*kosher salt and fresh ground black pepper to taste

-Clean the squid if not already done. Keep the tentacles (be sure to exclude the beak) and cut the body portion into small rings (discard everything else).
Place squid in bowl and pour over 2 tsp of olive oil, the chili, the crushed/minced garlic, the paprika, salt, and pepper. Cover in bowl and let marinate in refrigerator for 2-4 hours.
-Toss the squid in the flour and bread lightly. Heat vegetable or olive oil in a wok or deep frying panover high heat until very hot. Slowly add small batches of squid (be VERY careful- squid like to pop and splatter!!!). Fry each batch for 30 second-1 minute. Don't overcook!
-After frying add the still-warm calamari into a large bowl. Toss in the sherry vinegar (add more or less to taste), the lemon rind, the lemon's juice, additional paprika if desired, and the parsley.
-Toss evenly and serve with extra lemon wedges and parsley.