My version of fried calamari is pretty simple. It harkens back to a time in San Marino on market days, as the Fritto Misto lady doled out newspaper cones overflowing with crispy fried calamari and skinny little fish, dressed simply with a shower of salt and a wedge of lemon, to the hungry shoppers. I’ve taken the liberty to fancy it up a bit with the fried lemon slices, the frizzled parsley, and the sriracha mayo. But essentially, it’s the same thing, minus the newspaper cone and the skinny little fish. <br /> <br />I spent the day at my mom’s house today, cleaning baby calamari, and I thought it would be helpful to make a “how-to” video about the process. Although it sounds like I’m annoyed in the video, I’m merely repulsed by the eye-popping (literally) graphic nature of the job at hand. It took me all day to recover. My respect for the fishmonger, which was great to begin with, has increased exponentially. Here’s the link to the video: http://t.co/hT9spjV - mrslarkin

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