Spicy Calamari with Bacon and Scallions

Spicy Calamari with Bacon and Scallions
Photo by Romulo Yanes


  • 1 ½ pounds scleaned medium squid
  • ½ teaspoon dried hot red-pepper flakes
  • 1 cup scallions
  • ¼ pound bacon

Rinse squid under cold water, then pat dry between paper towels. Halve large tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/2-inch-wide rings. Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden and crisp, then transfer ...

View full recipe at Epicurious


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