Calamari Piccata

6 calamari steaks
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1/4 cup butter
1 TBS. olive oil
1/2 cup Madeira wine
3 TBS. fresh lemon juice
6 lemon slices
1/4 cup capers, rinsed
1/4 cup minced fresh parsley

• Place calamari steaks between two sheets of plastic wrap and pound until tender.
• Combine Madeira and lemon juice.
• Marinate calamari steaks in the Madeira and lemon juice for at least one hour.
• Combine flour, salt, pepper and paprika.
• Remove calamari steaks (saving Madeira mixture for later use) and pat dry, then coat lightly with flour mixture.
• Heat butter and oil in a large skillet until melted.
• Sauté calamari steaks 1 minute on each side. DO NOT cook completely at this stage.
• Remove from pan and set aside.
• Drain off all but 2 TBS. of liquid from the skillet.
• Stir in Madeira mixture used earlier and de-glaze the pan, scraping loose and loose bits.
• Return the calamari to the skillet and add the lemon slices and the capers.
• Simmer until sauce thickens and calamari is cooked all the way through, about another minute or so.
• Sprinkle with minced parsley and serve.

Serves 6