Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
- 2 pounds squid, dressed (head and tentacles separated, mantle removed and the pen discarded)
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 3 Tablespoons olive oil
- 2 cups canned peeled tomatoes
- 1/2 cup water
- Salt and pepper
- 12 Italian black olives, pitted and chopped
- 1/4 cup raisins
- 2 Tablespoons pine nuts
In a medium saucepan, saute the garlic and onion in the olive oil until golden brown. Add the squid, tomatoes, water, and season with salt and pepper. Cover the pan and simmer for 10 minutes.
Stir in the olives, raisins,raisins and pine nuts, added extra of any if you wish.
Cover again and simmer for 10 more minutes until squid is tender. Arrange slices of crusty Italian bread in serving bowls and spoon the squid and sauce over the bread.
Yield: 6 servings
Recipe Source: Mystic Seaport's Seafood Secrets Cookbook edited by Ainslie Turner (Mystic Seaport Museum)
Reprinted with permission.