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Ingredientes
- 16 x baby calamari - (to 20) tentacles included Salt to taste Freshly-grnd black pepper to taste Spicy Red Chimichurri Sauce (see below)
- 2 bn mizuna or possibly field greens washed, dry
- 1/4 c. extra virgin olive oil
- 1 Tbsp. lemon juice
- 1 c. balsamic vinegar reduced to 1/3 c.
- 12 x garlic cloves - (to 15)
- 1 1/2 c. extra-virgin extra virgin olive oil
- 1/3 c. crushed red pepper
- 1/4 c. dry oregano
- 1/4 c. minced flat-leaf parsley
- 1/4 c. white vinegar
- 3/4 c. Spanish sweet paprika
- 1/2 tsp salt
Direcciones
- Spicy Red Chimichurri Sauce: Place all ingredients in food processor and pulse till pureed. (
- Makes about 3 c.)
- Season calamari with salt and pepper. Marinate in Spicy Red Chimichurri Sauce for about 1 hour. Remove from marinade, place on warm grill and cook till grill marks show on both sides. Toss mizuna greens with extra virgin olive oil and lemon juice.
- Arrange calamari on plate with mizuna greens. Drizzle with the balsamic reduction.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 4 servings | |
| Calories 981 | |
| Calories from Fat 861 | 88% |
| Total Fat 97.59g | 122% |
| Saturated Fat 13.58g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 319mg | 13% |
| Potassium 696mg | 20% |
| Total Carbs 28.22g | 8% |
| Dietary Fiber 9.5g | 32% |
| Sugars 12.48g | 8% |
| Protein 4.42g | 7% |
