- 12 Apr 2019
- Local time
- 8:24 AM
- Hilltowns of Massachusetts
This recipe is my adaptation of Squid with Green Olive Tomato Sauce. I used fresh squid, albeit already cleaned by the fishmonger.
Prep time: 5-10 minutes if the squid is already cleaned
Cook time: 15-20 minutes
Rest time: Not much
Serves 2 hearty appetites
Greek Squid with Olives and Tomato Sauce
- 0.8 – 1 pound of cleaned squid, with tentacles separated from bodies, but do use them. Bodies chopped into rings of about 1/2 to 1 inch thick
- 3 tablespoons extra virgin olive oil, divided
- 1/2 onion, coarsely chopped.
- 2 cloves garlic, chopped
- 6-8 ounces tomato sauce
- 1/2 cup dry white wine.
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- about a dozen or so pitted olives (I mixed up green and black from our olive bar)
- salt and pepper to taste.
- Use half the olive oil, and heat over a cooking pot to medium. Add in the onion, and stir around until translucent, about ten minutes. Add the garlic; stir another minute.
- Add everything else except the remaining oil and the squid. Turn up the heat, and allow the sauce to come to a boil, then reduce heat and allow the sauce to simmer for around 15 minutes. (At the end of the cooking time, taste for any seasoning modifications.)
- While that’s simmering, put the rest of the oil in a second pan or skillet, turn up the heat to medium high, and when the skillet is hot, toss in your squid and stir it around for a minute – the squid will lighten up and shrink. DO NOT OVERCOOK! (Remember rubber bands??)
- Remove from heat, and when the simmering pot with the tomato sauce is just about ready, stir in the squid for a couple of minutes. and remove from heat.
- Serve in a bowl, and include a spoon for those juices.
Serving suggestion: Serve alongside a nice Greek salad with feta, or perhaps goat cheese.
Leftovers?: Well, I ate them cold, rather than risking rubberized squid — still quite good!
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