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Slide 9 of 21
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Sautéed Squid with Fried Eggplant

Corey Lee uses big-fin squid, a rare type imported from Japan. It's much thicker than ordinary squid and has a very fresh, briny flavor. Instead of big-fin squid, buy squid from any fishmonger and score it with a sharp knife like Lee does; this will help it cook quickly and evenly in the pan, keeping it tender.

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