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Ingredients
2 tsp olive or vegetable oil
½ cup each sliced onion, red bell pepper strips and green bell pepper
strips
(3 x ½-inch strips)
1 small garlic clove, minced
2 tbsp dry vermouth
1 tbsp chopped fresh basil or ½ tsp basil leaves
2 tsp lemon juice
¼ tsp salt
Dash pepper
½ pound cleaned squid (discard head and ink sac);
cut body into rings and reserve tentacles
Method
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In 9-inch nonstick skillet heat oil; add vegetables and garlic and cook
over high heat, stirring frequently, until vegetables are tender crisp,
2 to 3 minutes.
-
Add remaining ingredients except squid and bring
mixture to a boil.
-
Add squid rings and tentacles and stir to combine;
cook just until squid turns white, 1 to 2 minutes (do not over cook or
squid will toughen).
-
MAKES 2 SERVINGS.
Note: One-half pound cleaned squid
will yield about 1/4 pound cooked seafood. |
