Squid with Tomato and Mint

Fresh and spicy and super quick to make, this squid dish is a terrific option for a special weeknight dinner.

  • Total Time:
  • Servings: 4

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  • 5 tablespoons extra-virgin olive oil
  • 1 pound squid, cleaned, bodies cut into 1/3-inch rings and tentacles left whole
  • Salt
  • Pepper
  • 1 1/2 cups cherry tomatoes, halved
  • 1 medium carrot, finely diced
  • 1/4 cup minced shallots
  • 2 teaspoon crushed red pepper
  • 1 cup thinly sliced celery leaves and tender stalks
  • 1/4 cup dry white wine
  • 4 mint sprigs, stems removed, leaves thinly sliced
  • 1 cup tomato puree
  • 1 lemon, cut into wedges, for serving
  • Crusty bread, for serving

How to make this recipe

  1. In a very large skillet, heat 2 tablespoons of the olive oil. Season the squid with salt and pepper. Add the squid to the skillet and cook over high heat, tossing once, until just cooked, 2 minutes; transfer to a plate.

  2. Add the remaining 3 tablespoons of olive oil to the skillet. Add the cherry tomatoes, carrot, shallots and crushed red pepper and cook over high heat, stirring occasionally, until lightly golden, about 3 minutes. Stir in the celery, wine and half of the mint; cook until almost dry, 1 minute. Add the tomato puree and bring to a simmer. Add the squid, season with salt and pepper and simmer just until heated through, about 1 minute. Transfer to a serving dish and garnish with the remaining mint. Serve immediately with lemon wedges and crusty bread.

Contributed By Photo Photo © Madeleine Hill Published March 2015

1029721 recipes/squid-tomato-and-mint 2015-03-16T21:00:39+00:00 Andrew Zimmern spring|italian|4|fast|healthy|web-exclusive|lunch march-2015, recipes,squid-tomato-and-mint 1029721

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