- 2 lbs whole squid
- 1 cup water
- 1/2 tsp salt
- 1 cup chopped onion
- 2 cloves garlic, chopped
- 3 tbsp butter
- 1 20 oz can tomatoes
- 1 can tomato paste
- 2 tbsp chopped parsley
- 1/4 tsp oregano
- 1/4 tsp basil
- pepper to taste
- Clean, skin, and wash squid. Place in saucepan with water and salt; cover and simmer 30 minutes. Reserve cooking liquid.
- Chop squid meat, including tentacles.
- In stock pot, saute onions and garlic in butter until tender but not brown.
- Stir in remaining ingredients. Add squid meat and reserved liquid. Simmer 15 minutes. Serve over pasta.
Vintage Harbor Fish Market recipe from the Alfiero family, circa 1980.
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