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Add a photoServings: 4
Ingredients
- 1 kg calamari, fresh
- 4 Tbsp. extra virgin olive oil
- 1 x onions, medium
- 3 tsp garlic, crushed
- 1 x green capsicum
- 4 x tomatoes
- 1 Tbsp. tomato paste
- 12 x olives, black
- 4 x anchovy fillets
- 1/2 c. white wine
- 1 tsp sugar (caster) salt, pepper
- 1 tsp basil, minced
Directions
- Clean and slice calamari into rings.
- Bring a pan of water to the boil, add in the squid, return to the boil and cook till squid is cooked through. Remove from heat immediately. Drain and chill till cool.
- Prepare the sauce:Dice onion, capsicum, tomatoes, olives and anchovy.
- Heat the extra virgin olive oil in a large frying pan, add in onion, garlic, and capsicum and cook 5 min till soft.
- Add in tomatoes, tomato paste, olives, anchovy, white wine, sugar, cook uncovered 10 min or possibly till thick.
- Season well and allow to cold.
- Place cooled squid in a bowl and toss through with Provencale sauce.
- Sprinkle with minced basil and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 421g | |
| Recipe makes 4 servings | |
| Calories 762 | |
| Calories from Fat 516 | 68% |
| Total Fat 57.62g | 72% |
| Saturated Fat 8.39g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 583mg | 194% |
| Sodium 149mg | 6% |
| Potassium 864mg | 25% |
| Total Carbs 15.46g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 4.33g | 3% |
| Protein 40.04g | 64% |
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