Bring a medium pot of salted water to a boil. Add potatoes. Boil until tender, 18 -20 minutes depending on size. Drain. Once cool enough to handle, lightly press each potato until skins split but the ...

Calamari is the pluralized version of calamaro, the Italian word for squid. It has a mild flavor, chewy texture, and is sold fresh or frozen at fish markets and grocery stores. Calamari is often deep ...

Stuff the cooled calamari bodies with bread crumb-herb mixture, brush the stuffed calamari and tentacles with olive oil, season with salt and pepper, and grill until nicely charred. Doug Levy's ...

Her Restaurants: Port of Call and Oyster Club, both in Mystic, Conn. What She’s Known For: Inventive dishes that celebrate the local seafood and family farms of coastal Connecticut. Leading the ...

Chefs prepare calamari by transforming simple squid into a delicious dish through a meticulous and flavorful process. It begins with selecting the freshest squid, often cleaned and prepared in-house.

NEWPORT − At the Goat Island Causeway in Newport on a recent weekday evening, fishermen were lined up all along the one side of the bridge, with stadium lights, construction lights and flashlights ...

Clean the squid. Rip its head off. Squeeze the black ink out of the sack. Snap the tentacles off, slice them, and stuff them back into the squid's body. This is the labor-intensive recipe for the ...