I might be really dense but I only realized a week ago that some people dip their squid rings in milk (sometimes egg and milk) before rolling them in flour and frying them. All these years of eating calamari fritti and I just figured everyone did it my way. The approach I learned was to simply roll the calamari in some seasoned flour before dropping them into hot olive oil. Basta. This discovery is almost as ground breaking as when I moved to Italy and found no one dips their squid in tomato sauce. The most you get is a wedge of lemon or two. Tonight I’m going to try the milk approach and see if I can attain the same results I enjoyed in Luquillo, Puerto Rico last week. ¡Ojalá!