Title: Squid Mediterranean
Categories: Diet Seafood
Yield: 4 Servings

FROM LOIS FLACK
CYBEREALM BBS (315)786-1120
		* * * * * *
2	lb	Cleaned, whole Squid (body and tentacles)
1	tb	Olive Oil
3/4	c	Finely chopped onion
1		Clove garlic, minced
2	cn	(16 oz. each) Italian-style
		Tomatoes, drained & chopped
3	tb	Sliced Black Olives
1	tb	Capers
1/2	ts	Dried Oregano
1/4	ts	Dried Majoram
1/8	ts	Red Pepper

Cut body of squid into 1/2-inch slices; set aside. Heat olive oil in a large skillet; add onion and garlic. Cook until onion is tender. Add squid and remaining ingredients. Bring to a boil. Cover, reduce heat and simmer 30 minutes or until squid is tender. DO NOT OVERCOOK!

Serve over a bed of rice.

Makes 4 servings.

Source: "Off Duty" magazine who's source was the National Fisheries Institute.

Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

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