Calamari tray bake with pil pil and risoni
TM5 TM6

Calamari tray bake with pil pil and risoni

4.7 (13 ratings)

Ingredients

Pil pil sauce

  • 60 g extra virgin olive oil
  • 2 garlic cloves
  • 1 fresh long red chilli, trimmed, deseeded if preferred and cut into halves
  • 2 tsp ground paprika
  • 2 pinches sea salt
  • 1 pinch ground black pepper

Matbouha (capsicum sauce)

  • 2 garlic cloves
  • 50 g brown onion
  • 20 g extra virgin olive oil, plus extra to grease
  • 500 g roasted red capsicums, drained and cut into pieces (2 cm, see Tips)
  • 200 g canned chopped tomatoes
  • 1080 g water
  • ¼ tsp ground black pepper
  • 1 tsp sea salt
  • 2 tsp Vegetable stock paste (see Tips)
  • 500 g dried risoni pasta or orzo
  • 1000 g calamari tubes, cut in half, then cut into 8 mm thickness strips
  • 1 bunch fresh flat-leaf parsley, leaves only, finely chopped, to garnish
  • 1 lemon, cut into wedges
  • 200 g sour cream, to garnish

Nutrition
per 1 portion
Calories
2206.4 kJ / 527.3 kcal
Protein
30.1 g
Carbohydrates
58.6 g
Fat
18.5 g
Saturated fat
4.6 g
Fiber
4.5 g
Sodium
350 mg

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