| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Spanish | Import, New, Text | 1 | Servings |
INGREDIENTS
| 6 | T | Virgin olive oil |
| 1 | Spanish onion, in 1/4" | |
| rounds | ||
| 3 | Ribs celery, in 1/4" strips | |
| 4 | Cloves garlic, peeled | |
| 2 | Hot chili peppers, whole | |
| 1 | c | Basic tomato sauce |
| 3 | lb | Calamari or cuttlefish |
| cleaned cut into 1/2inch | ||
| pieces | ||
| 4 | Anchovy fillets, rinsed | |
| patted dry | ||
| 2 | Potatoes, peeled in 1/4" | |
| dice | ||
| Salt and pepper | ||
| 1 | c | Dry white wine |
| 4 | T | White wine vinegar |
INSTRUCTIONS
In an earthenware oven and stoveresistant dish, put olive oil, onion, celery, garlic and chili peppers and cook until softened and light golden brown, about 10 minutes. Add tomato sauce, cuttlefish, anchovies and potatoes and bring to a boil. Season with salt and pepper and add wine and vinegar and cover. Simmer 1 hour. Check for seasoning and tenderness and serve with lemon wedges. Yield: 4 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #507 by Sue <suechef@sover.net> on Mar 09, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 988
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 20.4mg
Sodium: 1858.7mg
Potassium: 2460.3mg
Carbohydrates: 183.9g
Fiber: 13.6g
Sugar: 56.7g
Protein: 18.1g