Rings of calamari (squid) are gently braised in a Mediterranean-style herbed tomato sauce with capers and black olives.
2 pounds cleaned whole squid
1 tablespoon olive oil
3/4 cup finely chopped onion
1 clove garlic, peeled and minced
1 (16-ounce) can Italian-style tomatoes, drained and chopped
3 tablespoons sliced black olives
1 tablespoon capers
1/2 teaspoon crushed dried oregano
1/4 teaspoon crushed dried marjoram
1/8 teaspoon crushed red pepper flakes
Hot cooked long grain rice for accompaniment
- Cut the body of the squid into 1/2-inch rings; 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 4 to 7 minutes or until squid is tender.
- Serve over a bed of rice.
Makes 4 servings.
Recipe and photograph provided courtesy of National Fisheries Institute.