Ingredients
5 pounds calamari, cleaned, butterflied and sliced
vinaigrette:
8 tomatoes-sliced thick and grilled
1 red onion-sliced thick and grilled
2 tablespoons horseradish
2 tablespoons sugar
2 ounces sherry vinegar
1/2 cup salad oil
1 plate of salad greens cherry tomatoes for garnish
flour mixture:
8 cups cake flour
2 tablespoons paprika
1 tablespoon cayenne
2 tablespoons salt

Technique
For the vinaigrette, puree in a blender the tomatoes, onion, horseradish, sugar and vinegar. Add the oil slowly. Dredge the calamari in the flour mixture-shake off the excess and fry till crisp. Place the calamari on a bed of the lettuces and drizzle over some of the vinaigrette. Garnish with cherry tomatoes