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Prep 15 mins
Cook 10 mins
Squid is known as calamari. You should select fresh squid if possible, and it should have a fresh, sweet smell. The meat is actually firm, slightly chewy, and white when cooked. Overcooking makes it tough. This can be served either as a main or first course. The tomatoe sauce can be done ahead of time and re-heated
- 1 lb squid, cleaned
- 2 teaspoons vegetable oil
- 1 cup oyster mushroom, chopped
- 3⁄4 cup onion, chopped
- 1 cup plum tomato, chopped and seeded
- 3 tablespoons black olives, chopped
- 1⁄2 teaspoon oregano, dried
- 3 tablespoons fresh lemon juice
- 1 1⁄2 tablespoons olive oil
- 1 teaspoon garlic, minced
- fresh parsley or oregano, chopped
- Cut squid bodies crosswise into rings 1/2 inch thick. Divide tentacles in half if large.
- In a skillet sprayed with Pam, heat 1 tsp oil over medium-high heat; cook mushrooms and onions for 5 minutes, or until softened.
- Stir in tomatoes, olives, and oregano; cook for 1 minute longer. Remove from heat. Stir in lemon juice, olive oil, and garlic.
- In another skillet sprayed with Pam, heat remaining 1 tsp oil over high heat; cook squid for 2 minutes, or until cooked through but still tender. Transfer to a serving dish. Pour tomato–olive mixture on top of squid.
- Garnish with fresh parsley.