Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
55 min
Active:
45 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Cut the squid into 1/4-inch rings. Wash, dry and place in a mixing bowl.

Puree the garlic with 1/4 cup of the olive oil in a blender until smooth. Pour over the squid. Add the salt and pepper, tossing to combine.

Heat a dry medium skillet over high heat. Then add a generous tablespoon of the remaining olive oil and heat until almost smoking. Pour in one-third of the marinated squid and saute about 30 seconds. Stir in one-third each of the tomatoes and cilantro and cook about 2 minutes longer, just until the tomatoes dissolve and the garlic colors slightly. Transfer to a platter, wipe out the skillet and repeat two times. Serve hot over rice or Spinach Pilaf.

IDEAS YOU'LL LOVE

Zucchini Saute

Recipe courtesy of Trisha Yearwood

Squid Saute with Tomatoes and Garlic

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Calamari, Tomato and Bell Pepper Saute with Anchovies and Capers

Recipe courtesy of Michele Urvater

Spinach Saute

Recipe courtesy of Sandra Lee

Corn Saute

Recipe courtesy of Melissa d'Arabian

Squid Stuffed Squid

Recipe courtesy of Alton Brown

Three Sisters Saute

Recipe courtesy of Loretta Barrett Oden

Poulet Saute Chasseur

The Fungal Saute

Recipe courtesy of Alton Brown

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

          Get Cooking