Fresh and spicy and super quick to make, this squid dish is a terrific option for a special weeknight dinner. Slideshow: More Squid Recipes
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.
We made this last night and it was delicious. I'm not sure about the 2 teaspoons crushed red pepper - I used a half teaspoon. I also used a few fresh tomatoes and cooked the sauce for an hour to cook them down. One of my new favorites!