Lots of recipes have you dredge pieces of fish, beef, chicken, etc., before sauteeing. Does anyone know why this is done? Why could you not simply omit the flour, dry the food with a paper towel, and then saute?
A quick sauté keeps calamari tender, while garlic, lemon, and parsley brighten up the gentle oceanic flavor of the squid. Serve with crusty bread for getting every last drop of the buttery sauce. Read more.