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

Andrew Zimmern
March 2015

Gallery

Photo © Madeleine Hill

Recipe Summary

total:
20 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.