Squid Mediterranean

2 pounds whole squid -- cleaned (body and tentacles)
1 tablespoon olive oil
3/4 cup finely chopped onion
1 clove garlic -- minced
2 cans Italian-style (16 oz. each) tomatoes -- drained and chopped
3 tablespoons sliced black olives
1 tablespoon capers
1/2 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/8 teaspoon red pepper

Cut body of squid into 1/2-inch slices; set aside.

Heat olive oil in a large skillet; add onion and garlic.

Cook until onion is tender.

Add squid and remaining ingredients.

Bring to a boil. Cover, reduce heat and simmer 30 minutes or until squid is tender.

DO NOT OVERCOOK!

Serve over a bed of rice.

Makes 4 servings.

Squid Mediterranean printer friendly version located here. (Just the recipe. Nothing else.)
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