Recipe Categories
Seafood
Wine Seafood

Lynn's Squid In Red Wine Tomato  Sauce

1/4 cup olive oil
3 cup sliced onions
1 lb cleaned squid tentacles left
    whole, bodies crosscut into 1/2" rings
1 lb plum tomatoes chopped
1 cup dry red wine
3 tbl chopped fresh basil
3 tbl chopped fresh parsley
2 tbl chopped fresh oregano
2 tbl tomato paste
1/4 tsp dried crushed red pepper
    Salt to taste
    Freshly-ground black pepper to taste

 Method :
Heat olive oil in heavy large skillet over medium-high heat. Add onions and saute until golden, about 7 minutes. Add squid and saute 1 minute. Add tomatoes, wine, basil, parsley, oregano, tomato paste, and crushed red pepper. Simmer until squid is tender and sauce thickens slightly, stirring occasionally, about 5 minutes. Season to taste with salt and pepper.
This recipe yields 4 servings.
Comments: Although I live in Athens, my connection to the islands is very strong - my husband, Andreas, is from Crete, and we have a vacation home on the Greek island of Euboea in the Aegean Sea. No matter where we are, we love to entertain our two children, our three grandchildren, and scores of friends. For these get-togethers, I always prepare quick, simple dishes because my busy schedule demands it; I write children's and travel books, and I'm the general secretary of the National Society of Greek Writers. I've often thought that cooking is like writing a story - always best when you put your heart into it.
Rich and fragrant, this main course goes well with boiled potatoes or rice.