Ingredients

  • 4 cups water
  • 2 pounds squid, thoroughly cleaned
  • 3 tablespoons olive oil
  • 1 ½ tablespoons unsalted butter
  • About 15 scallions, tips and damaged leaves removed, remainder cut into 1-inch pieces (about 2 1/4 cups)
  • ¾ teaspoon salt
  • ¾ teaspoon freshly ground black pepper
  • 3 to 4 cloves garlic, peeled, crushed and chopped (1 1/2 teaspoons)
  • 3 tablespoons chopped parsley
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      238 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 24 grams protein; 359 milligrams cholesterol; 371 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. Bring water to a boil in a saucepan. Meanwhile, cut the body of the squid lengthwise into 1/2-inch strips and the tentacles into pieces. When the water is boiling, drop the squid into the water and cook it for 30 seconds (the water will not return to the boil). Drain and set aside.
  2. At serving time, divide the oil and butter between two skillets and place the skillets over high heat. When very hot, add the scallions and saute for about 10 seconds. Then add the squid, salt and pepper, and saute over high heat for 2 to 3 minutes. Mix in the garlic and parsley and divide among six plates. Serve immediately.

Dining and Cooking