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Squid Mediterranean


2 lb Cleaned, whole Squid (body-and tentacles)
1 tablespoon Olive Oil
3/4 cup Finely chopped red onion
2 Clove garlic, minced
2 can (16 oz. each) Italian-style Tomatoes, drained and chopped
3 tablespoon Sliced Black Olives
1 tablespoon Capers
1/2 tsp Dried Oregano
1/4 tsp Dried Marjoram
1/8 tsp Red Pepper

Cut body of squid into 1/2-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 yellow rice.

Makes 4 servings.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.