Calamari Ripieni, or Stuffed Calamari, are simple to make, versatile and delicious. Appetizer or entree, these inexpensive morsels will fill any role.
Learn the ins and outs of how St. Croix stays local with good food, that’s good for you. Check out what you could taste at DINE VI restaurant week.
Squid is fried until crispy in a curry flour coating for the best calamari you may ever have.
Pan-frie them in a pan with garlic-parsley butter and toss them with fresh taglierini, top off with lemon juice, chives, and a pinch of smoked paprika.
Greasy fish-goodness – a hidden gem in Seattle.