Squid jigging is a nightly affair during fall and winter, and it has gotten off to a rather productive early start along the piers and marinas of Puget Sound. This week, chef Tom Douglas (owner of ...

1. Pour oil into a heavy large saucepan. Heat over medium heat to 350 degrees F. Mix the flour, salt, and pepper in a large bowl. 2. Working in small batches, toss the squid into the flour mixture to ...

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Those pursuing squid are doing the jig at nights along various Puget Sound piers, and season that started last month will only get better through the winter. In this week’s seafood recipe, Seattle ...

Want to recreate a restaurant favourite? Learn how to make Salt and Pepper Calamari — lightly battered squid rings fried until golden, then tossed with garlic, chili, and pepper. Crunchy, spicy, and ...

Cook the pasta in salted water for two minutes. In a sauté pan heat oil and add the sliced garlic. Once garlic is golden brown add the cut calamari rings and sauté for a minute. Add white wine and ...

In summer, most people don't bother to cook tomatoes. But Tom Colicchio likes to see what flavors he can bring out. "I was just messing around with cherry tomatoes, and I decided to try cooking them ...

Hello folks, this week I'd like to share with you a wonderful cooking recipe on how to cook a seafood risotto from scratch. Today we use cod and calamari as the key fish ingredients in our seafood ...

Chef Vinny, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make Calamari Fra Diavolo. 1. Start by placing the cut calamari and ¾ cup of cherry peppers in a bowl, season with ...