Calamari with Olives and Spinach

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Calamari with Olives and Spinach
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
255
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie255 cal.(12 %)
Protein20 g(20 %)
Fat13 g(11 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage3.4 g(11 %)
Vitamin A0.9 mg(113 %)
Vitamin D1 μg(5 %)
Vitamin E5.4 mg(45 %)
Vitamin K412.5 μg(688 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.2 mg(60 %)
Vitamin B₆0.6 mg(43 %)
Folate180 μg(60 %)
Pantothenic acid0.9 mg(15 %)
Biotin18.9 μg(42 %)
Vitamin B₁₂5.3 μg(177 %)
Vitamin C64 mg(67 %)
Potassium943 mg(24 %)
Calcium191 mg(19 %)
Magnesium111 mg(37 %)
Iron5.4 mg(36 %)
Iodine39 μg(20 %)
Zinc1.7 mg(21 %)
Saturated fatty acids2 g
Uric acid214 mg
Cholesterol275 mg
Complete sugar1 g

Ingredients

for
4
Ingredients
8 Squid tentacles (ready to cook)
400 grams Spinach
1 bunch parsley
100 grams black olives
50 grams green Olives
200 milliliters white wine
2 garlic cloves
olive oil
salt
freshly ground peppers
How healthy are the main ingredients?
SpinachOliveparsleygarlic cloveolive oilsalt

Preparation steps

1.

Rinse squid tubes and pat dry.

2.

Rinse spinach and parsley, pat dry and shake dry. Blanch spinach and parsley together in a pot of boiling salted water for about 1-2 minutes. Remove from boiling water and immediately place in a bowl of ice water, drain and chop coarsely.

3.

Peel garlic and chop finely.

4.

Pit green olives and chop coarsely. Pit black olives and chop half coarsely.

5.

Sauté garlic in 2 tablespoons olive oil in a pan and remove from the heat. Mix spinach, garlic, parsley and chopped olives in a bowl and season with salt and pepper. Fill squid tubes with spinach mixture and close the ends with toothpicks. Add squid tubes to a casserole dish, drizzle with olive oil and season with salt and pepper. Add wine and remaining black olives. Bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes. Simmer. Baste squid with roasting liquid occasionally during cooking time. Then increase oven temperature to 220°C (approximately 450°F) and place squid back in the oven until golden brown. Serve squid cut into thick slices and with all toothpicks removed.