Recipe courtesy of Mary Sue Milliken and Susan Feniger
Level:
Easy

Ingredients

Directions

Cut the squid bodies 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 well 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 oregano 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. This dish works best when the squid is sauteed in batches. If the pan gets too crowded, it steams rather than sautes, which toughens the meat. This can be served over rice and beans as an entree, or with flour tortillas as an appetizer.

IDEAS YOU'LL LOVE

Okra and Black-Eye Pea Saute

Recipe courtesy of Tanya Holland

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

Corn Saute

Recipe courtesy of Melissa d'Arabian

Spinach Saute

Recipe courtesy of Sandra Lee

Squid Stuffed Squid

Recipe courtesy of Alton Brown

Hearty Winter Greens Saute

Recipe courtesy of The Neelys

Saute of Summer Salad

Recipe courtesy of Michele Urvater

Saute of Summer Fruit

Recipe courtesy of Michele Urvater

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking