A few years ago, if anyone would have said to me; "Rita, you don't know what you're missing by not eating squid." I probably would have responded; "YUK! I really don't need squid in my life." Here-to-fore, I had not enjoyed them in French Bouillabaisse, Spanish Zarzuela de Mariscos, or Italian Cioppino and Zuppa di Pesce. In all those dishes, they tasted the same-BLAND. Squid, to me, was reminiscent of chewing on "rubberbands." One of my childhood experiences and recollections, no doubt. There was no way "your pearly-whites could masserate them." Of course, they were always dreadfully over-cooked.

I remained happy in my "Blissful Loathe of Squid" until a trip to Atlanta changed my attitude. We were staying at the Downtown Hilton and decided to have dinner in their restaurant, which is something we normally do not do. Eat in a hotel restaurant. We presented ourselves to the maitre-d, and on seating us, he said; "they were serving a "House specialty" appetizer of the day, breaded, deep fried squid. I thought, "Oh no!" The maitre d noticed my anguish and quickly said; I tell you what, "If you don't like them, I will replace them with any appetizer on the menu. "Okay!" Said I; "I'm game." Well folks, I must tell you this; "their squid was one of the best appetizers I have ever eaten and enjoyed. They served it with a slightly spicy Italian marinara sauce.

After our meal, we spoke with the maitre-d, and he told us; "the secret to tender and delicious squid is simple, don't over cook them."

Since that meal, I have had, and enjoyed squid many times, even at home. However, I have a confession to make, "I don't fiddle-around with cleaning, slicing and breading them." I buy them pre-breaded and frozen from my local fish-monger. I can also tell you, through personal experience; "don't over-cook them!" Even the animals outside won't eat them. Also, serve them with a warm marinara sauce and crispy French bread.

A good dry, light-bodied white or red wine is an excellent accompaniment.