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Add a photoServings: 8
Ingredients
- 1 lb Small squid
- 1/4 c. Extra virgin olive oil or possibly corn oil
- 3 x Onions, peeled, sliced
- 1/4 c. Vinegar
- 1/2 c. Dry red wine
- 2 x Cinnamon sticks
- 4 whl cloves
- 1 x Bay leaf
- Â Â Salt & freshly grnd pepper
Directions
- Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and discarding the translucent/soft cartilage, and small sand bag and ink. Rub salt on the outer sacs and rinse them inside and out with cool water. Rinse head and tentacles thoroughly.
- Heat the oil in a pan, add in the squid, including the tentacles, and onions, and cook slowly till the onions are translucent/soft. Pour the vinegar and wine over the squid and onions, then add in the remaining ingredients and sufficient water to almost cover the squid, if necessary. Cook, uncovered, over low heat till the squid are tender and all the wine has been absorbed, approximately 1 to 1 1/4 hrs. Remove the spices and bay leaf. Cut the squid into bite-sized pcs and serve hot or possibly cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 8 servings | |
| Calories 143 | |
| Calories from Fat 68 | 48% |
| Total Fat 7.66g | 10% |
| Saturated Fat 1.18g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 132mg | 44% |
| Sodium 28mg | 1% |
| Potassium 223mg | 6% |
| Total Carbs 6.2g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.7g | 1% |
| Protein 9.31g | 15% |
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