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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Calamari E Piselli (sauteed Squid And Peas)

Date Added: January 04, 2014


3 Pounds Squid 3 Pounds Squid (up TO 4)
1/4 Cup Olive Oil 1/4 Cup Olive oil or corn oil
1 Unit Clove Of Garlic 1 Unit Clove Of Garlic crushed
1 Onion 1 Onion diced
2 Cups Tomatoes 2 Cups Tomatoes chopped
1 Unit Bay Leaf 1 Unit Bay leaf
1 Teaspoon Basil 1 Teaspoon Basil chopped
1 Unit Salt 1 Unit Salt & pepper to taste
1 Package Frozen Peas 1 Package (10-ounce) frozen peas or 1 pound fresh peas; cooked
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2. How to clean squid: Hold the sac with one hand and gently pull out the tentacles with the other.

3. The insides of the sac should come away with the tentacles.

4. Cut the tentacles above the eyes, remove the small bony beak, reserve the tentacles and discard everything else.

5. Remove the quill like bone from the sac and thoroughly wash the sac, inside and out, removing anything left inside.

6. Peel the skin off the sac under running cold water.

7. Rinse the sac and tentacles thoroughly, then dry and refrigerate until ready to cook.

8. Cut the prepared squid into 1 inch pieces, leaving the tentacles whole.

9. In a large saucepan, heat the oil. Saute the garlic and onion in the oil until soft and translucent.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, Peas, Garlic, Onion, Olive Oil allergies.
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