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Squid Mediterranean

2 lb Cleaned, whole Squid (body and tentacles)
1 tb Olive Oil
3/4 c Finely chopped onion
1 Clove garlic, minced
2 cn (16 oz. each) Italian-style tomatoes, drained & chopped
3 tb Sliced Black Olives
1 tb Capers
1/2 ts Dried Oregano
1/4 ts Dried Majoram
1/8 ts 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.


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