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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the squid pouch into 1/2" slices, cut the tentacles into lengths of approx 2". If using frozen squid rings, defrost and drain fully before using. | 2. Heat the oil in a flameproof casserole; fry the onion and garlic gently until soft. Add the squid, increase the heat and continue to cook for about 10 minutes until sealed and beginning to colour lightly. | 3. Add the bell peppers, rosemary and stock; bring to the boil. Cover and simmer gently for 45 minutes. | 4. Discard the sprigs of rosemary but leave any leaves that have come of them. | 5. Add the tomatoes, tomato paste, seasonings and paprika. Continue to simmer gently for around 45-55 minutes - or cover the casserole tightly and cook in a moderate oven (180°C/350°F) for 45-55 minutes, until tender. | 6. Give the sauce a good stir, adjust the seasoning, garnish with fresh herbs 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		834.6259	27.9418	141.3421	12.5194
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	1		sliced	60.0	14.01	1.65	0.15
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
red bell pepper	1		cored sliced	-	-	-	-
rosemary sprig	1 -2			-	-	-	-
fish stock	1 1/2	1/2		55.92	0.0	7.8987	2.8310000000000004
tomato	1	can	chopped	40.2099	8.6898	1.9658	0.4468
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
salt pepper				-	-	-	-
rosemary				-	-	-	-

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