Sautéed Greek Calamari
- 2 Tbsp Olive oil
- ⅕ cup Red onion (chopped)
- 1 cup Cherry tomatoes (halved)
- ¼ cup Mild banana pepper rings (drained)
- ¼ cup Kalamata olives (pitted)
- ½ tsp Dried oregano
- ¼ tsp Crushed red pepper flakes
- ¼ tsp Salt
- ¼ tsp Ground black pepper
- 1 pkg Wholey® Calamari Squid Rings (thawed)
- 3 cloves Garlic (minced)
- Fresh parsley (chopped (optional))
- Lemon wedges (optional)
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In large skillet, heat oil over medium-high heat. Add onion; cook 2 minutes or until tender-crisp, stirring occasionally. Add tomatoes, banana peppers, olives, oregano, crushed red pepper, salt and black pepper; cook 1 minute or until heated through, stirring occasionally. Add calamari and garlic; cook 2 minutes or until calamari turns opaque throughout, stirring occasionally. Makes about 4 cups.
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Serve calamari mixture garnished with parsley along with lemon wedges, if desired.
