The official Appetizer of the State of Rhode Island!
1 pound Town Dock tubes and tentacles
¾ cup of flour
1 teaspoon garlic powder
Black pepper to taste
Pickled hot cherry peppers, sliced
Sliced Pepperoncini rings, sliced
1 tablespoon pepperoncini juice
3 cloves garlic, peeled and chopped
Begin heating corn oil in a heavy skillet on medium-high heat. Coat pan with about ¼ inch of oil. Mix flour, garlic powder and pepper in a plastic bag. Cut calamari tubes into ½ inch rings trim tentacles. Add calamari rings into the bag and shake evenly coating the calamari. Shake off excess flour. Add ½ pound squid to skillet when oil is very hot. Cook until crisp and brown (approx. 1 ½ minutes). Remove from oil and drain on paper towels, add the rest of squid to oil and repeat. Sautee fresh chopped garlic in oil. Add all peppers and tablespoon pepperoncini juice and heat. Add calamari, evenly coating rings and tents. Serve.