Mediterranean Squid With Mushrooms and Tomatoes

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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