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Calamari with romesco sauce


  • 2 large red capsicums, seeded and cut into quarters
  • 1 large vine ripened tomato
  • ½ red onion
  • 2 cloves garlic, crushed
  • ½ cup roasted chopped almonds
  • ¼ cup roasted chopped hazelnuts
  • 1 tablespoon olive oil
  • 2 tablespoons water
  • ½ teaspoon smoky paprika
  • 3 teaspoons red wine vinegar
  • 3 squid hoods (500g), cleaned and cut into rings
  • 1 tablespoon olive oil
  • 1 clove garlic, crushed
  • cracked black pepper
  • 1 tablespoon flat leaf parsley, chopped

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.


Serves 6 – 27g nuts per serve


NUTRIENTS per serve – (190g per serve)

Energy 1040kJ, Protein 18g, Fat 18g (Saturated fat 2g), Carbohydrate 3g, Sugars 3g, Fibre 3g, Sodium 240mg


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