| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Niger |
|
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Squid; cleaned |
| 15 |
|
Garlic cloves; peeled |
| 1/2 |
c |
Olive oil; divided |
| 1 |
ts |
Salt |
| 1 |
ts |
Freshly ground black pepper |
| 2 |
lg |
Peeled; seeded, & diced tomatoes |
| 1 |
bn |
Cilantro; chopped |
| 1 |
|
Recipe spinach pilaf; for serving (optional), or cooked basmati rice |
INSTRUCTIONS
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 1/4 C. 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 (see recipe).
Yield: 4 servings TAMALES WORLD TOUR SHOW #WT1A14
Recipe by: Susan Feniger and Mary Sue Milliken
Posted to MC-Recipe Digest V1 #807 by Holly Butman
<butma001@acpub.duke.edu> on Sep 26, 1997
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