Squid has arrived on the boats at local fish markets. Get your hands on some now, because they won't last long. Once the blue fish and tuna move in, the squid who have crowded the shallow waters to spawn leave their eggs for deeper, less predatory waters.
The pair of eight-armed friends I picked up came from Mac's Seafood in Truro. According to the fishmonger behind the counter, they are coming in from the Chatham weirs.
When I arrived home, I looked the dinner-plate bound pair in the eyes, muttered a brief apology, and began slicing. Off went the heads, tentacles and all, as I cut through the arms near the eyes. With thumb and forefinger, I squeezed out the inedible beak and set aside the tentacles for frying. The inside of the body cavity I cleaned out, and the outside mantle I sliced into 1/3 inch rings.
A half gallon of fry oil, a scoop of flour, and a sprinkling of parsley later, two plates of fried calamari sat on the dinner table staring up. I dipped the first delicate tentacle into a pool of spicy mayo and topped it with a smattering of lemon, toasting my former friends with the first crisp bite.
To all you squid lovers out there, here's to spring seafood, and plenty of it—
Cut and clean 2 squid, reserving tentacles. In a deep frying pan, heat up several inches of frying oil (preferably vegetable). Mix together 1 cup flour, 1 tablespoon chopped fresh parsley, and salt and pepper to taste. In two batches, toss the squid in the flour mixture until coated. With oil boiling, drop in squid rings and fry for just under two minutes to keep tender. Serve hot with spicy mayo or marinara sauce and a wedge of lemon.