Squid Mediterranean

Course : Seafoods
Serves: 4
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2 pounds whole squid -- cleaned (body and tentacles)
1 tablespoon olive oil
3/4 cup finely chopped onion
1 clove garlic -- minced
2 cans Italian-style -- (16 oz. each) tomatoes -- drained and chopped
3 tablespoons sliced black olives
1 tablespoon capers
1/2 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/8 teaspoon red pepper

Preparation / Directions:

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.

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