Fresh and spicy and super quick to make, this squid dish is a terrific option for a special weeknight dinner.
Slideshow: More Squid Recipes
5 tablespoons extra-virgin olive oil
1 pound squid, cleaned, bodies cut into 1/3-inch rings and tentacles left
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 It
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.
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.
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