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Mediterranean Squid With Mushrooms and Tomatoes

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“Squid is known as calamari. You should select fresh squid if possible, and it should have a fresh, sweet smell. The meat is actually firm, slightly chewy, and white when cooked. Overcooking makes it tough. This can be served either as a main or first course. The tomatoe sauce can be done ahead of time and re-heated”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut squid bodies crosswise into rings 1/2 inch thick. Divide tentacles in half if large.
  2. In a skillet sprayed with Pam, heat 1 tsp oil over medium-high heat; cook mushrooms and onions for 5 minutes, or until softened.
  3. Stir in tomatoes, olives, and oregano; cook for 1 minute longer. Remove from heat. Stir in lemon juice, olive oil, and garlic.
  4. In another skillet sprayed with Pam, heat remaining 1 tsp oil over high heat; cook squid for 2 minutes, or until cooked through but still tender. Transfer to a serving dish. Pour tomato–olive mixture on top of squid.
  5. Garnish with fresh parsley.

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