2 lb Cleaned, whole Squid (body-and tentacles)
1 tablespoon Olive Oil
3/4 cup Finely chopped red onion
2 Clove garlic, minced
2 can (16 ounce each) Italian-style Tomatoes, drained and chopped
3 tablespoon Sliced Black Olives
1 tablespoon Capers
1/2 teaspoon Dried Oregano
1/4 teaspoon Dried Marjoram
1/8 teaspoon Red Pepper
Cut body of squid into 1/2-inch slices; set aside. Heat olive oil in a large skillet; add onion and garlic. Cook until onion is tender. Add squid and remaining ingredients. Bring to a boil. Cover, reduce heat and simmer 30 minutes or until squid is tender. DO NOT OVERCOOK! Serve over a bed of yellow rice.
Makes 4 servings.