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What you need:
Makes 4 servings
2 pounds cleaned whole squid
1 tablespoon olive oil
¾ 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
½ teaspoon crushed dried oregano
¼ teaspoon crushed dried marjoram
⅛ teaspoon crushed red pepper flakes
How you do it:
Cut the body of the squid into ½ inch slices. 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 for 4 to 7
minutes or until squid is tender.
Serve over a bed of rice.