| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Catalan | Seafood | 4 | Servings |
INGREDIENTS
| 1 1/4 | lb | Calamari And Tenacles, Clean |
| 3 | T | Olive Oil, Virgin |
| 1 | Dry Red Chile Pepper, Broken | |
| 3 | Onions | |
| Salt & Pepper To Taste |
INSTRUCTIONS
From: Christian Lang <Lang@ONLINE-SERVICE.DE> Date: Tue, 9 Jul 1996 20:12:10 -0700 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 the calamari and saute until the rings turn opaque white, about 30 seconds to one minute. Transfer calamari to a bowl and set aside. Wipe pan dry, add remaining oil and heat. Add chile pepper and heat until it turns dark. Remove chile with a slotted spoon and discard. Add the onions to the hot chile oil and cook, stirring, until onions are wilted, about 5 minutes. Reduce heat to medium, partially cover pan and cook, stirring occasionally, until onions are caramelized (golden brown), 30-40 minutes. (Add more oil if onions are dry or stick to the pan). Season with salt/pepper. Add calamari and stir until heated throughout. Serve with slices of hot or toasted French bread. EAT-L Digest 8 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 45
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 4.5mg
Potassium: 164.3mg
Carbohydrates: 10.5g
Fiber: 1.9g
Sugar: 4.8g
Protein: 1.2g