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Add a photoServings: 4
Ingredients
- 1/4 c. extra virgin olive oil
- 3 c. sliced onions
- 1 lb cleaned squid tentacles left
- Â Â whole, bodies crosscut into 1/2" rings
- 1 lb plum tomatoes minced
- 1 c. dry red wine
- 3 Tbsp. minced fresh basil
- 3 Tbsp. minced fresh parsley
- 2 Tbsp. minced fresh oregano
- 2 Tbsp. tomato paste
- 1/4 tsp dry crushed red pepper
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- Heat extra virgin olive oil in heavy large skillet over medium-high heat. Add in onions and saute/fry till golden brown, about 7 min. Add in squid and saute/fry 1 minute. Add in tomatoes, wine, basil, parsley, oregano, tomato paste, and crushed red pepper. Simmer till squid is tender and sauce thickens slightly, stirring occasionally, about 5 min. Season to taste with salt and pepper.
- This recipe yields 4 servings.
- Comments: Although I live in Athens, my connection to the islands is very strong - my husband, Andreas, is from Crete, and we have a vacation home on the Greek island of Euboea in the Aegean Sea. No matter where we are, we love to entertain our two children, our three grandchildren, and scores of friends. For these get-togethers, I always prepare quick, simple dishes because my busy schedule demands it; I write children's and travel books, and I'm the general secretary of the National Society of Greek Writers. I've often thought which cooking is like writing a story - always best when you put your heart into it.
- Rich and fragrant, this main course goes well with boiled potatoes or possibly rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 4 servings | |
| Calories 232 | |
| Calories from Fat 124 | 53% |
| Total Fat 14.01g | 18% |
| Saturated Fat 1.98g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 77mg | 3% |
| Potassium 560mg | 16% |
| Total Carbs 15.56g | 4% |
| Dietary Fiber 3.6g | 12% |
| Sugars 7.46g | 5% |
| Protein 2.44g | 4% |
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