Recipe courtesy of the National Fisheries Institute
Preparation facts
Yield: 4 servings
Ingredients
2 lbs cleaned, whole squid (body and tentacles)
1 Tbs olive oil
3/4 cup finely chopped onion
1 Clove garlic, minced
2 16 oz cans Italian-style tomatoes, drained and chopped
3 Tbs sliced black olives
1 Tbs capers
1/2 tsp dried oregano
1/4 tsp dried marjoram
1/8 tsp crushed red pepper
Directions
Cut body of squid into 1/2 inch slices; set aside. Heat olive oil in a
large skillet; add onion and garlic. Cook until onion is tender. Add squid and remaining
ingredients. Bring to a boil. Cover, reduce heat and simmer 30 minutes or until squid is
tender. Serve over a bed of rice.
Nutrition facts
Serving Size 1 serving
Calories 299
Calories from Fat 68 (23%)
% Daily Value*
12%Total Fat 8g
7%Saturated
Fat 1.4g
Polyunsaturated Fat 1.7g
Monounsaturated Fat 2.8g
176%Cholesterol 528mg
21%Sodium 510mg
30%Potassium 1037mg
7%Total
Carbohydrate 20g
11%Dietary
Fiber 2.9g
Sugars 7g
Sugar Alcohols 0g
75%Protein 38g