Squid with fennel vegetables
Ingredients for Squid with fennel vegetables
| Amount | Ingredient |
|---|---|
| 750 g | Squid (cuttlefish, ready to cook) |
| 2nd Garlic cloves | 1st Onion |
| 1st small fennel bulb | 100 grams |
| dried tomatoes | 8 tbsp |
| spicy olive oil (eg from the Tuscany) | 1 tsp |
| Fennel seeds | |
| Salt and pepper | 1 tbsp |
| Lemon juice |
Squid with fennel vegetables Directions
1st Calamaretti Rinse, pat dry and cut possibly small. Remove garlic and finely chop. Peel the onion and cut into small cubes. Fennel Wash, clean and chop, chop the fennel leaves for garnish possibly coarse. Chop tomatoes.
2nd 3 tablespoons olive oil in a frying pan, sauté garlic until soft. Dice fennel and fennel seeds and cook 2 minutes. Add squid and cook the mixture vigorously for 3-4 minutes. Add the tomatoes, sauté briefly. Season with salt, pepper and lemon juice, drizzle remaining olive oil.
3rd Roasted fennel with calamaretti arrange on plates. Garnish with fennel leaves and serve warm.
Per serving: 380 kcal / 1600 kJ 5 g carbohydrates, 32 g protein, 26 g fat p>
