Recipe courtesy of Gerry Hayden
Total:
31 min
Active:
25 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Thinly slice the squid bodies and halve the tentacles.

Combine the pure olive oil and garlic in a large skillet and cook, stirring, over medium-high heat until golden brown. Add the chile and squid and cook, stirring constantly, for 1 minute.

Transfer the squid to a bowl and mix with the extra-virgin olive oil and vinegar. Season with salt and pepper. Marinate the squid in the refrigerator for at least 1 hour or up to 3 hours.

Remove squid from the refrigerator 30 minutes before serving. Add celery leaves, parsley, and olives and mix to combine. Season with salt and pepper. Divide among plates and serve.

IDEAS YOU'LL LOVE

Herb-Marinated Pork Tenderloins

Recipe courtesy of Ina Garten

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Salmon Salad

Recipe courtesy of Ina Garten

Black Bean Salad

Recipe courtesy of Guy Fieri

Curried Chicken Salad

Recipe courtesy of Ree Drummond

Fall Salad

Recipe courtesy of Tyler Florence

Chopped Caprese Salad

Recipe courtesy of Nancy Fuller

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking