Photo: Mike Kenneally
Quick-Sautéed Calamari with White Beans and Roasted Peppers
12 ingredients
Serves 4.
openrecipes
To save time, use good-quality jarred roasted peppers and canned beans in this saucy Spanish-inspired dish. Once all the ingredients simmer together, the shortcut will be unnoticeable and the results, delicious. Pair with roasted summer vegetables and pork medallions with romesco sauce for a tempting small plates spread.
Estimated Nutrition (whole recipe, rough)
875
Calories
48g
Protein
19g
Fat
120g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Squid | not in our table | 0 |
| Cannellini Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb. squid rings and tentacles, cleaned
- Salt and freshly ground pepper, to taste
- 3 Tbs. olive oil
- 3/4 cup minced red onion
- 2 garlic cloves, minced
- 1/2 cup chicken broth
- 2 cans (each 14 1/2 oz.) cannellini beans, drained and rinsed
- 1 cup roasted red bell pepper strips
- 2 Tbs. sherry vinegar
- 1/2 cup chopped fresh flat-leaf parsley
- 8 slices crusty artisan-style bread
- 1 large ripe tomato
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes