Squid Sauté with Tomatoes and Garlic
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Squid Sauté with Tomatoes and Garlic calories by ingredient
Introduction
Decided to expand our calamari repertoire. Decided to expand our calamari repertoire.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
Tips
Pan should be really hot and the liquid allowed to evaporate between each batch.
Directions
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
