Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Squid | 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 Small squid
- 1/4 cup Olive oil or corn oil
- 3 x Onions, peeled, sliced
- 1/4 cup Vinegar
- 1/2 cup Dry red wine
- 2 x Cinnamon sticks
- 4 whl cloves
- 1 x Bay leaf
- Salt & freshly ground pepper
Directions
Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and discarding the translucent cartilage, and small sand bag and ink.
Rub salt on the outer sacs and rinse them inside and out with cold water. Rinse head and tentacles thoroughly.
Heat the oil in a pan, add the squid, including the tentacles, and onions, and cook slowly until the onions are translucent.
Pour the vinegar and wine over the squid and onions, then add the remaining ingredients and enough water to almost cover the squid, if necessary.
Cook, uncovered, over low heat until the squid are tender and all the wine has been absorbed, approximately 1 to 1 1/4 hours.
Remove the spices and bay leaf. Cut the squid into bite-sized pieces and serve warm or cold.
Category:Cyprian Recipes
Category:Cyprian Appetizers