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Kalamarakia (Greek Squid)

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      Title: KALAMARAKIA  (GREEK SQUID)
 Categories: Seafood, Appetizers, Greek
      Yield: 6 Servings
 
      1 lb Squid, about 2" long
      1    Flour for coating
      1    Salt
    1/2 c  Olive oil
    1/4 c  Sauterne wine
      1    Lemon, juice of
 
  Wash the squid thoroughly, and pull out the soft
  backbone and ink sack from the head of each.  Remove
  the black membrane from ove the whole squid. Coat them
  with flour and sprinkle with salt.  Heat the olive oil
  in a heavy skillet and fry the squid until brown.
  Pour the wine over the squid, stir, and turn off the
  heat.  Add lemon juice and stir.  Let the squid stand
  in the sauce for ten minutes, then drain.  Arrange on
  a hot serving dish. Serve on small individual plates
  with forks.
 
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