Squid Saute
Yield
4 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
squid
cleaned and cut into rings |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 4 | tablespoons |
butter
|
|
| 4 | cloves |
garlic
minced |
|
| 1 | wedges |
lemon
|
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
squid
cleaned and cut into rings |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 6E+1 | ml |
butter
|
|
| 4 | cloves |
garlic
minced |
|
| 1 | wedges |
lemon
|
*
|
| 1 | x |
salt and black pepper
|
*
|
Directions
If you are using garlic, sauté it in 1 tablespoon of olive oil or butter in a heavy frying pan over low heat until it is lightly browned.
Turn up to a medium-high flame.
Add the rest of the oil, and when it is hot the squid, parsley, salt and pepper.
Sauté for 3 minutes.
Serve with lemon wedges and boiled or fried potatoes.
VARIATIONS:
Add quartered, cooked artichoke hearts or coarsely sliced beets along with the squid.
Substitute 1 teaspoon of dried or fresh dill, or 2 tablespoons of fresh basil .
Substitute 1 teaspoon cayenne for black pepper.
