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Place the capsicums (skin side up), tomato and onion on an oven tray and place under a hot grill until skin blackens. Cool then peel off skins and remove the seeds from the tomato. Place in a food processor or blender and blend with the garlic, nuts, oil, water, paprika and vinegar until just smooth. Set aside.
Place the calamari rings in a bowl with the oil, garlic and pepper. Marinate for 10 minutes then grill the calamari and serve with romesco sauce sprinkled with parsley.
Energy 1040kJ, Protein 18g, Fat 18g (Saturated fat 2g), Carbohydrate 3g, Sugars 3g, Fibre 3g, Sodium 240mg