Calamari with Olives and Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 255 cal. | (12 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 412.5 μg | (688 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 180 μg | (60 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 943 mg | (24 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 214 mg | |||
| Cholesterol | 275 mg | |||
| Complete sugar | 1 g |
Ingredients
- 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
Preparation steps
Rinse squid tubes and pat dry.
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.
Peel garlic and chop finely.
Pit green olives and chop coarsely. Pit black olives and chop half coarsely.
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.
