by Kate Heyhoe
1/4 cup extra virgin olive oil
8 cloves garlic, minced
2 teaspoons paprika
1 teaspoon dried oregano, crushed
1 teaspoon coarse ground black pepper
1/2 teaspoon dried thyme, crushed
1/4 cup dry white wine
2 pounds squid, cleaned and skinned
2 teaspoons kosher salt
1/4 cup fresh parsley, chopped
In a small bowl, mix together the olive oil, garlic, paprika, oregano, pepper, and thyme. Set aside.
Cut the lemons in half. Cut one lemon half into 4 wedges. Squeeze the juice from the remaining halves into a small bowl. Add the wine to the bowl and set aside.
Cut the squid bodies into 1/2 inch diagonal slices. Leave the tentacles whole, unless they are large, in which case, cut them in half.
Heat a large, heavy skillet or griddle over high heat until very hot. Add the olive oil mixture, stirring quickly to lightly cook the garlic, about 1 minute. Add the squid and lemon-wine mixture. Sprinkle on the salt. Cook on high heat, stirring, until cooked through, about 1 more minute. Add the parsley and fry 10 to 20 seconds. Do not over cook, or the squid will become tough.
Serve the squid with the pan juices and the reserved lemon wedges.
Crusty French bread and a Greek salad make this a perfectly light and tasty summer meal. Don't forget the ouzo.
Copyright © 2004, Kate Heyhoe. All rights reserved.
This page created May 2004
Copyright © 1994-2018,