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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 3 c. calamari
- 1/2 c. celery, minced
- 1 c. onion, minced or possibly 1 c. shallot, minced
- 1/2 c. sweet red pepper, minced
- 1/2 c. fennel, minced
- 3/4 c. fresh basil, minced
- 1/2 c. Italian parsley, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 x 28 ounce can tomato, diced
- 1/2 c. red wine
- 1/2 tsp red pepper flakes
- 1 ounce pernod
Direcciones
- In a skillet, add in the oil and over medium heat, gently saute/fry the calamari for approximately 3 min. Add in celery, onion, red pepper and fennel. Saute/fry another 3 to 4 min. Add in basil, parsley, salt and pepper and cook another 2 to 3 min.
- Add in tomatoes, red wine, red pepper flakes and Pernod. Simmer 15 min on low heat with lid on.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 342g | |
| Recipe makes 4 servings | |
| Calories 282 | |
| Calories from Fat 84 | 30% |
| Total Fat 9.44g | 12% |
| Saturated Fat 1.62g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 413mg | 138% |
| Sodium 457mg | 19% |
| Potassium 756mg | 22% |
| Total Carbs 13.82g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.5g | 2% |
| Protein 29.07g | 47% |
