Mediterranean Squid With Mushrooms and Tomatoes |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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 Ingredients:
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 |
Directions:
1. Cut squid bodies crosswise into rings 1/2 inch thick. Divide tentacles in half if large.
2. In a skillet sprayed with Pam, heat 1 tsp oil over medium-high heat; cook mushrooms and onions for 5 minutes, or until softened.
3. Stir in tomatoes, olives, and oregano; cook for 1 minute longer. Remove from heat. Stir in lemon juice, olive oil, and garlic.
4. 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.
5. Garnish with fresh parsley.
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