Try this Calamari Sauce recipe, or contribute your own.
Suggest a better descriptionPrepare squid for cooking: Separate tentacles from sac, squeeze out bony beak. Wash sac thoroughly, removing translucent bone. Peel off any outer skin. Cut sac into rings. Tentacles may be left whole or cut in half. Prepare the sauce: Add tomatoes to saucepan with parsley, oregano, salt and pepper. Simmer for 30 minutes. In a frying pan, add olive oil and lightly brown garlic cloves. Add cut up squid and saute for about 10 minutes. Add 1/2 cup dry sherry, stir; pour into tomato sauce and simmer gently for about 15 minutes. Serve over your favorite pasta. Posted to MM-Recipes Digest by Paula
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Serving Size: 1 Cup (607g) | ||
Recipe Makes: 3 | ||
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Calories: 461 | ||
Calories from Fat: 84 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.4g | 12 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 695.9mg | 214 % | |
Sodium 532.7mg | 18 % | |
Potassium 1551.7mg | 41 % | |
Total Carbohydrate 33.6g | 10 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 28.5g | ||
Protein 51.1g | 73 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 461
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