Squid à la provençale

Squid à la provençale

3.3 3 ratings

Prep. 20 min

Total 55 min

4 portions

Ingredients

garlic clove
1
onions cut in halves
100 g
red peppers cut in pieces
200 g
olive oil plus extra for frying
30 g
raw squid rings
600 g
salt
5 pinches
ground Espelette pepper
2 pinches
lemon, preferably organic zest and juice
1
fresh basil leaves chopped
10
tomatoes cut in halves
500 g
ground white pepper
3 pinches
courgettes cut in cubes (approx. 1 cm)
400 g
yellow pepper cut in strips (approx. 3 cm long)
100 g
fennel bulb cut in strips (approx. 3 cm long)
200 g
green olives, pitted
160 g

Difficulty

easy

Nutrition per 1 portion

Protein 28 g

Energy 1494 kJ / 357 kcal

Fat 17 g

Fibre 8 g

Carbohydrates 24 g

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