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Calamari in Red Wine and Tomato Sauce

Reviewed: Mar. 6, 2011
This is very tasty, thank you. Just to clarify re the science of rubbery squid: Rubbery meat or seafood is caused by the action of the heat on the proteins, making them contract so they get tight and tough. However, as anyone who has ever cooked a pot roast knows, in the presence of liquid, slow cooking causes those same bonds break down again, and the protein becomes soft. So... with squid, the rule is either very fast or very slow. Never in between. Flash fry, deep fry or braise slowly. Squid cooked properly is unbelievably tender. Bon Appetit!
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