Calamari with Chiles and Mint

• 4 tablespoons extra-virgin olive oil
• 1/2 red onion, sliced thin
• 1 clove garlic, sliced thin
• 2 chile peppers, with seeds, thinly sliced
• 1 sweet yellow pepper, cored, seeded, and sliced into julienne
• 2 pounds calamari, peeled, cleaned, cut into rings, and tentacles left whole
• 10 leaves mint, torn
• Salt and pepper

1. In a 12 to 14-inch saute pan, heat the oil over medium heat until just smoking.
2. Add the onion, garlic, chile peppers, and yellow pepper and cook until soft, about 5 minutes.
3. Add the calamari and continue cooking until calamari is just tender and cooked through, about 3 minutes.
4. Add mint and season with salt and pepper.
5. Serve immediately.

extravirgin olive oil, red onion, clove garlic, chile peppers, sweet yellow pepper, calamari, mint, salt

Taken from www.foodnetwork.com/recipes/mario-batali/calamari-with-chiles-and-mint-recipe.html (may not work)