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[Susan Fox-Davis]

My grandmother taught me that the longer you cook calamari the chewier it
gets.  when she made calamari rings she sauted them with garlic and oil than
added tomato paste and stirred till the paste and oil combined.
Save the tenticles they are great in fish salad alond with the rings, conch,
and shrimp with a vinegar/lemon juice dressing
- -----Original Message-----
From: Robin Carroll-Mann


Should I have cooked them longer?  I
kept testing them throughout the 30 minutes, and could not cut them
with the edge of my wooden spoon, so I kept simmering.  Incidently,
cuttlefish is an alternative fish for this recipe, and I saw several recipes
that suggested *it* be simmered for 40-45 minutes.