Baked Squid Tagine

عادل عاشورCuoco

Ingredienti

• Cleaned squid (calamari) cut into cubes
  0.5 kilograms
• Tomatoes cut into very small pieces
  3 pieces
• Large onion, grated
  2 pieces
• Peperone Verde
  2 pieces
• Limone
  2 pieces
• Sedano
  0.5 bunch
• Prezzemolo
  0.5 bunch
• Garlic cloves
  3 cloves
• Cumino
  1 teaspoon
• Peperoncino
  0.3 tablespoon
• Sale
  1 teaspoon

Passi

1. 1

   Place the squid in a pot with boiling water, a chopped onion, and a sliced lemon with its peel to partially cook.

   Utensili necessari:

   Pentola

   10 min
2. 2

   Sauté the grated onion and garlic in a pan over medium heat until softened, then add the finely chopped tomatoes and season with salt, pepper, and cumin.

   Utensili necessari:

   🍳

   Pan

   10 min
3. 3

   Add the celery, parsley, and chopped green pepper, and let it cook for 10 minutes. Drain the squid.

   10 min
4. 4

   Prepare a clay tagine and layer the squid and the mixture, then place it in the oven for 30 minutes, adding half a cup of water.

   Utensili necessari:

   🍳

   Clay Tagine

   30 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Peperone Verdeper 100g

Energia20 kcal

Proteine1 g

Grassi totali0.2 g

Carbohydrate4.7 g

Zuccheri totali2 g

Fibre alimentari1.5 g

Vitamina C143.7 mg

Capsaicin250 mg

Limoneper 100g

Energia29 kcal

Proteine1.1 g

Grassi totali0.3 g

Carbohydrate9.3 g

Zuccheri totali2.5 g

Fibre alimentari2.8 g

Acqua88 g

Sedanoper 100g

Energia16 kcal

Proteine0.69 g

Grassi totali0.17 g

Carbohydrate3 g

Fibre alimentari1.6 g

Zuccheri totali1.34 g

Acqua95.43 g

Prezzemoloper 100g

Energia36 kcal

Proteine3 g

Grassi totali0.4 g

Carbohydrate6 g

Fibre alimentari3.3 g

Zuccheri totali0.9 g

Cuminoper 100g

Energia375 kcal

Proteine18 g

Grassi totali22 g

Carbohydrate44 g

Fibre alimentari11 g

Zuccheri totali2.2 g

Peperoncinoper 100g

Energia318 kcal

Proteine12 g

Grassi totali13 g

Carbohydrate55 g

Fibre alimentari9 g

Saleper 100g

Ceneri100 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag