February 15, 2006|By JOE GRAY | JOE GRAY,CHICAGO TRIBUNE
Chicagoans have eaten oceans of squid since the growth in popularity of fried calamari. And who can blame us, because the lightly breaded calamari are delicious - whether dipped in a zesty tomato sauce or garlicky aioli or on their own.
But I'll wager that only a few of us have eaten squid prepared in other ways, whether sauteed, grilled, braised or stuffed and baked. It's too bad; squid are delicious and beloved in Mediterranean and Asian cuisines. They're also rich in protein and low in saturated fat.
Don't let squeamishness put you off from trying a squid recipe. Squid are usually sold cleaned. Just make sure to rinse the squid well in cold water before cooking.
Squid With Pasta, Tomatoes and Olives
Serves 4 -- Total time: 40 minutes
1/2 pound orecchiette pasta or small shells
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 1/2 pounds squid, cleaned, bodies cut into 1/2 -inch rings, tentacles left whole
1 can (14 1/2 ounces) chopped tomatoes
1/2 cup dry white wine
1/2 cup mixed black and green olives, pitted, chopped
1/2 teaspoon salt
freshly ground pepper
1/4 cup chopped flat-leaf parsley
Cook pasta in abundant salted water according to package directions.
Meanwhile, heat olive oil over medium heat in a large heavy skillet. Add garlic; cook until garlic is golden, about 1 minute. Add squid, tomatoes and wine; heat to a simmer. Cook, stirring occasionally, until squid is almost tender, about 25 minutes. Add olives, salt and pepper to taste; cook 5 minutes more.
Drain pasta; stir into skillet along with the parsley. Serve in pasta bowls.
Per serving: 536 calories; 18 grams fat; 3 grams saturated fat; 480 milligrams cholesterol; 51 grams carbohydrate; 40 grams protein; 863 milligrams sodium; 3 grams fiber
Joe Gray writes for the Chicago Tribune, which provided the recipe and analysis. This recipe is loosely inspired by a Venetian-style calamari recipe in "1,000 Italian Recipes," by Michele Scicolone.
Menu suggestion
Squid with pasta, tomatoes and olives
Green salad with lemon vinaigrette
Rustic bread
Fresh sliced pears drizzled with grappa or liqueur
