Calamari tray bake with pil pil and risoni

Calamari tray bake with pil pil and risoni

4.7 16 ratings

Prep. 15 min

Total 1 h

8 portions

Ingredients

Pil pil sauce

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

Matbouha (capsicum sauce)

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

Difficulty

easy

Nutrition per 1 portion

Sodium 350 mg

Protein 30.1 g

Energy 2206.4 kJ / 527.3 kcal

Fat 18.5 g

Fibre 4.5 g

Saturated Fat 4.6 g

Carbohydrates 58.6 g

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