Instructions: Place squid in a mixing bowl. Puree the garlic with 1/4 cup of the olive oil in a blender until smooth. Pour over the squid. Add the salt and pepper, tossing well to combine.

Heat a dry, medium skillet over high heat. Then add a generous tablespoon of the remaining olive oil and heat until almost smoking. Pour in one thir of the marinated squid and saute about 30 seconds. Stir in one third each of the tomatoes and oregano and cook about 2 minutes longer, just until the tomatoes dissolve and the garlic colors slightly. Transfer to a platter, wipe out the skillet and repeat two times. Serve hot over rice and beans as an entree, or with flour tortillas as an appetizer.

This dish works best when the squid is sauteed in batches. If the pan gets too crowded, it steams rather than sautes, which toughens the meat.

This recipe yields 4 servings as an entree, 6 servings as an appetizer.

Comments: To clean squid, pull gently on the tentacles to separate them from the hood; most of the intestines will pull out as well. Cut off the tentacles below the eyes and reserve. Pull out long plastic like "quill" and discard it and the intestines. Rinse out the hoods and, if desired, pull off the purple skin with your fingers or a paper towel. Slice body into 1/4-inch rings. Set rings aside with the tentacles until needed.

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