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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice the squid cross-wise into rings, like onion rings. Heat two tablespoons of olive oil in a sauté pan and fry the squid, tossing occasionally, for 5 minutes. Remove the squid, and set aside. Add another tablespoon of olive oil to the pan and sauté the onions until soft, but not coloured. Add the tomatoes, garlic, and pepperoncino, and cook 10 minutes. Return the squid to the pan, and add the wine, bay leaf, thyme, and saffron. Season with salt and pepper. Cover, and simmer until the squid is tender, 40 minutes. | 2. Remove the hot pepper (if you can find it!) and the bay leaf. Stir in the olives and lemon zest and continue to cook uncovered to reduce the juices, 10 minutes. The dish should be quite sloppy, but not like a soup. Squirt in some lemon juice. Taste, and adjust the seasonings. Transfer to a warm serving bowl, scatter over the parsley, and serve with crusty bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
squid	2	lbs	rinsed	834.6259	27.9418	141.3421	12.5194
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	1		minced	60.0	14.01	1.65	0.15
tomato	4 -6		chopped	0.0	0.0	0.0	0.0
garlic clove	2		peeled minced	-	-	-	-
red pepper	1			1.25	0.2753	0.0584	0.0138
white wine	1	cup		-	-	-	-
bay leaf	1			-	-	-	-
thyme leave	1	handful		-	-	-	-
saffron	1	pinch		0.1356	0.0286	0.005	0.0026
salt pepper				-	-	-	-
black olive	1/2	cup		-	-	-	-
lemon zest	1/2			-	-	-	-
lemon juice	1	dash		-	-	-	-
flat leaf parsley	1/4	cup	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.