Squid mediterranean
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| * * * * * * | ||
| 2 | pounds | Cleaned, whole Squid (body and tentacles) |
| 1 | tablespoon | Olive Oil |
| ¾ | cup | Finely chopped onion |
| 1 | Clove garlic, minced | |
| 2 | cans | (16 oz. each) Italian-style |
| Tomatoes, drained & chopped | ||
| 3 | tablespoons | Sliced Black Olives |
| 1 | tablespoon | Capers |
| ½ | teaspoon | Dried Oregano |
| ¼ | teaspoon | Dried Majoram |
| ⅛ | teaspoon | Red Pepper |
Directions
FROM LOIS FLACK
CYBEREALM BBS (315)786-1120
Cut body of squid into ½-inch slices; set aside. Heat olive oil in a large skillet; add onion and garlic. Cook until onion is tender. Add squid and remaining ingredients. Bring to a boil. Cover, reduce heat and simmer 30 minutes or until squid is tender. DO NOT OVERCOOK!
Serve over a bed of rice.
Makes 4 servings.
Source: "Off Duty" magazine who's source was the National Fisheries Institute.
Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.