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LOCATION: Recipes >> Shellfish >> Squid 03

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Squid Medeterranean

2 lb cleaned, whole squid (body-and tentacles)
1 Tbsp olive oil
3/4 cup finely chopped red onion
2 cloves garlic, minced
2 16-oz cans Italian-style tomatoes, drained and chopped
3 Tbsp sliced black olives
1 Tbsp 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.

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