Italian-Style Squid with Tomatoes

Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 pounds small fresh squid
  • 1 garlic clove, minced
  • ¼ cup olive oil
  • ½ cup dry sherry
  • Pinch of dried thyme
  • ¼ teaspoon dried ground red peppers, or more
  • 1 cup canned tomatoes, preferably
  • Italian plum tomatoes
  • 1 tablespoon finely chopped parsley
  • Salt and freshly ground black pepper


    1. Have the squid thoroughly cleaned. Rinse well under cold running water and dry. Cut off and reserve the tentacles and cut the squid into one-inch pieces.

    2. Cook the squid and garlic in the olive oil, stirring, for about five minutes. Add the sherry, cover, and cook over low heat for ten minutes. Add the remaining ingredients, cover, and cook for fifteen minutes, or until squid are tender. Serve with rice.