Nutrition Facts

Serving Size 209 g

(Approx. 4 Servings)

Amount Per Serving

Calories	280	Calories From Fat	170

% Daily Value*

Total Fat 20 g	31%

Saturated Fat 2.5 g	13%

Trans Fat 0.0 g

Cholesterol 265 mg	88%

Sodium 530 mg	22%

Total Carbohydrate 10 g	3%

Dietary Fiber 3 g	12%

Sugars 1 g

Protein	19 g

Vitamin A 2%	•	Iron 6%

Vitamin C 15%	•	Calcium 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pan Roasted Calamari with Barcelonian Parsley Sauce

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Serves

4 People

Ingredients

Recipe makes 4 Servings

1/4 cup(s) Aldonza Extra Virgin Olive Oil

1/4 cup(s) shallots, minced or finely diced

1 Tbsp Christopher Ranch California Heirloom Monviso Peeled Garlic Cloves, minced finely

1 Lb squid or calamari, cleaned and sliced into rings, tentacles left whole if desired

3 sprigs of fresh thyme

1 cup(s) H-E-B Ode to Olives Sliced Salad Olives, drained and rinsed

2 stalks of celery, cut into approximately 2 inch thin strips or matchsticks

1/2 cup(s) H-E-B Roasted Whole Piquillo Peppers, thinly sliced

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Instructions

Place a large non-stick skillet over medium high heat.

Make parsley sauce using "Barcelonian Parsley Sauce" recipe found on HEB.com/recipes. Set aside for later use. Sauce can be made a day ahead.

Add oil, allow to get hot before adding shallots and garlic. Stir fry for approximately 2 minutes before adding calamari, thyme, olives, celery and piquillo peppers. Season with a pinch of salt and pepper.

Continue to cook until calamari are fully cooked through. At this point add pre-made parsley sauce and toss everything to coat. Season with salt and pepper to taste.

Serve on its own or pour calamari over pasta or veggie noodles.

Chef's Note: I like to add a little lemon juice to finish this dish and brighten up flavors.