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Mediterranean Stew with Squid, Artichokes and Olives

 

13

Yield

6

servings

Prep

10

min

Cook

2

hrs

Ready

2

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

2 pound squid
cleaned, bodies cut into 1/4 inch rings, tentacles left whole
¼ cup olive oil
plus 2 tablespoons
1 small onions
finely chopped
10 each garlic cloves
cut into very thin slices
1 teaspoon thyme
fresh, or 1/2 teaspoon dried
*
3 cups tomatoes, canned
imported, coarsely chopped, and drained
1 cup white wine
dry
*
12 baby artichokes
or 4 large artichokes
*
1 each lemon
juice of
15 each pearl onions
peeled
*
1 x salt and black pepper
*
½ cup olives
nicoise, pitted, and halved
*
2 tablespoons parsley leaves
finely chopped

Directions

Thoroughly rinse and dry the squid rings and tentacles on cloth towels.

In a large heavy pot heat 2 tablespoons olive oil over moderate heat.

Cook the onion until translucent.

Add the garlic and thyme and cook for 1 minute.

Add the squid and cook for 2 minutes.

Add the tomatoes and wine and bring the mixture to a simmer.

Cover the pot and leave barely at a simmer over low heat for 45 minutes or transfer the pot, once the liquid has come to a simmer, to a 300 degree oven and bake for 45 minutes to 1 hour.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 474g (16.7 oz)
Amount per Serving
Calories 59047% of calories from fat
 % Daily Value *
Total Fat 31g 47%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 590mg 197%
Sodium 958mg 40%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 11%
Sugars g
Protein 88g
Vitamin A 8% Vitamin C 70%
Calcium 19% Iron 26%
* based on a 2,000 calorie diet How is this calculated?

 

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