2Add the garlic, paprika powder, pinch of flour, oregano, dried chili flakes, lemon zest, salt and pepper into the squid rings and mix to combine. Let it sit for about 10 minutes.
3Heat the pan until very hot with some olive oil and add the tomatoes. Saute for a few minutes before adding the marinated squid. You want to have small brown bits crisping up along the sides of the squid when it is cooked so keep sauteing and tossing until the squid is cooked through and the tentacles curled with crispy bits. Cook squid for no more than 5 minutes.
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.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.