Squid Sauté with Tomatoes and Garlic
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
.25 cup Olive Oil 16 oz Calamari raw (by AMONTALV) 8 clove Garlic 4 tbsp Cilantro, raw 2 large whole (3" dia) Red Ripe Tomatoes .5 tsp. pepper.5 tsp Salt .5 tsp Pepper, black
Cut the squid into 1/4-inch rings. Wash, dry and place in a mixing bowl.
Puree the garlic with 1/4 cup of the olive oil in a blender until smooth. Pour over the squid. Add the salt and pepper, tossing to combine.
Heat a dry medium skillet over high heat. Then add a generous tablespoon of the remaining olive oil and heat until almost smoking. Pour in one-third of the marinated squid and saute about 30 seconds. Stir in one-third each of the tomatoes and cilantro and cook about 2 minutes longer, just until the tomatoes dissolve and the garlic colors slightly. Transfer to a platter, wipe out the skillet and repeat two times.
Serve hot over rice or Spinach Pilaf.
Serving Size: Makes between 4 and 6 servings; .33 cup to .5 cup
Puree the garlic with 1/4 cup of the olive oil in a blender until smooth. Pour over the squid. Add the salt and pepper, tossing to combine.
Heat a dry medium skillet over high heat. Then add a generous tablespoon of the remaining olive oil and heat until almost smoking. Pour in one-third of the marinated squid and saute about 30 seconds. Stir in one-third each of the tomatoes and cilantro and cook about 2 minutes longer, just until the tomatoes dissolve and the garlic colors slightly. Transfer to a platter, wipe out the skillet and repeat two times.
Serve hot over rice or Spinach Pilaf.
Serving Size: Makes between 4 and 6 servings; .33 cup to .5 cup
Nutritional Info Amount Per Serving
- Calories: 182.4
- Total Fat: 13.1 g
- Cholesterol: 172.0 mg
- Sodium: 344.0 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 1.0 g
- Protein: 13.0 g
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