Recipe courtesy of Mary Sue Milliken and Susan Feniger
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55 min
45 min
10 min
4 servings



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.

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