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Italian-Style Squid with Tomatoes

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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

  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

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