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 whole
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
Review Body: 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!