| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Cyberealm, Seafood, Main dish, Low-cal | 4 | Servings |
INGREDIENTS
| * * * * * * | ||
| 2 | lb | Cleaned, whole Squid (body and tentacles) |
| 1 | tb | Olive Oil |
| 3/4 | c | Finely chopped onion |
| 1 | Clove garlic, minced | |
| 2 | cn | (16 oz. each) Italian-style |
| Tomatoes, drained & chopped | ||
| 3 | tb | Sliced Black Olives |
| 1 | tb | Capers |
| 1/2 | ts | Dried Oregano |
| 1/4 | ts | Dried Majoram |
| 1/8 | ts | Red Pepper |
INSTRUCTIONS
FROM LOIS FLACK CYBEREALM BBS (315)786-1120 Cut body of squid into 1/2-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 30 minutes or until squid is tender. DO NOT OVERCOOK! Serve over a bed of rice. Makes 4 servings. Source: "Off Duty" magazine who's source was the National Fisheries Institute. Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip
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