Crunchy, spicy, and salty baby squid from Shanghai 33.
As an Italian-American, I cut my teeth on fried calamari. Whether made at home by my old man or at the Long Island outpost of Vincent’s Clam Bar, it was almost always eaten with a marinara sauce spiked with copious amounts of red pepper. The other day I tried a Chinese twist on fried squid at Shanghai 33 that was simply amazing. (more…)
