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Add a photoServings: 4
Ingredients
- 1 1/4 lb Calamari And Tenacles, Clean
- 3 Tbsp. Extra virgin olive oil, Virgin
- 1 x Dry Red Chile Pepper, Broken
- 3 lrg Onions Salt & Pepper To Taste
Directions
- Clean calamari and cut tubes crosswise into 1/2" rings. Dry calamari on paper towels and reserve. In a medium frying pan, heat 1 Tbs. oil over medium-high heat. Add in the calamari and saute/fry till the rings turn opaque white, about 30 seconds to one minute. Transfer calamari to a bowl and set aside. Wipe pan dry, add in remaining oil and heat. Add in chile pepper and heat till it turns dark. Remove chile with a slotted spoon and throw away. Add in the onions to the warm chile oil and cook, stirring, till onions are wilted, about 5 min. Reduce heat to medium, partially cover pan and cook, stirring occasionally, till onions are caramelized (golden), 30-40 min. (Add in more oil if onions are dry or possibly stick to the pan). Season with salt/pepper. Add in calamari and stir till heated throughout. Serve with slices of warm or possibly toasted French bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 4 servings | |
| Calories 220 | |
| Calories from Fat 107 | 49% |
| Total Fat 12.09g | 15% |
| Saturated Fat 1.91g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 330mg | 110% |
| Sodium 63mg | 3% |
| Potassium 351mg | 10% |
| Total Carbs 4.45g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.05g | 0% |
| Protein 22.1g | 35% |
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