Name: Italian-Style Squid with Tomatoes
Yield: 4 to 6 servings
Cuisine: Italy
Ingredients: ¼ teaspoon dried ground red peppers, or more; ½ cup dry sherry; Pinch of dried thyme; ¼ cup olive oil; Salt and freshly ground black pepper; Italian plum tomatoes; 1 tablespoon finely chopped parsley; 1 cup canned tomatoes, preferably; 1 garlic clove, minced; 2 pounds small fresh squid

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

2 pounds small fresh squid
1 garlic clove, minced
¼ cup

Method

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.
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

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Italian-Style Squid with Tomatoes

Ingredients

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