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Grilled Calamari
The key to preparing calamari is to either cook it really fast or really slow; anything in between will leave you with a chewy texture. Serve this in a big bowl as part of an antipasti spread or as individual servings.  From the book "Lucinda’s Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Video Length: 0
Date Found: February 25, 2011
Date Produced:
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