SICILIAN CALAMARI

2 pounds Calamari (clean)
3 cups Flour
1 ¼ cups of Extra Virgin Olive Oil
2 Pimentos sliced julienne style
3 Hot Cherry Peppers sliced
½ cup of Black and Green Pitted Olives
¼ cup of Capers
2 tablespoons Butter
¼ teaspoon of Salt and ¼ teaspoon Black Pepper
½ cup of Sauterne Wine
¼ cup chopped Parsley

Start with 2 pounds Calamari clean, cut into 1" rings. Then add Calamari into mixing bowl with flour until all of the Calamari is coated. Lightly fry Calamari in non-stick fry pan with 1 cup of Olive Oil on medium flame until golden brown. Preheat ¼ cup of Extra Virgin Olive Oil in separate non-stick frying pan. When pan is hot add 3 Hot Cherry Peppers, 3 julienne Pimentos, Black and Green Olives and Capers. When ingredients start simmering in pan, add two tablespoons of Butter and ½ cup of Sauterne Wine. Once ingredients start simmering again, toss Calamari into pan. Stir until Calamari is coated with ingredients. Serve in large bowl and garnish with ¼ cup of fresh Parsley. Serves 4