Directions:
- In a hot saute pan add the oil, garlic and calamari.
- Saute for 1 min then add the capers, cumin, red pepper flakes, chopped ancho chili and diced tomatoes. Cook for another minute.
- Add the white wine and lime juice and then simmer for 4 minutes.
- Finish by adding the chopped parsley, salt and butter.
- Reduce until sauce thickens.
- Serve with French bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 626.44 Kcal (2623 kJ) | ||
| Calories from fat | 284.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.62g | 49% | |
|---|---|---|---|
| Cholesterol | 544.48mg | 181% | |
| Sodium | 1067.83mg | 44% | |
| Potassium | 987.02mg | 21% | |
| Total Carbs | 36.15g | 12% | |
| Sugars | 7.29g | 29% | |
| Dietary Fiber | 4.23g | 17% | |
| Protein | 37.89g | 76% | |
| Vitamin C | 133.4mg | 222% | |
| Vitamin A | 2.5mg | 84% | |
| Iron | 1.1mg | 6% | |
| Calcium | 1285.7mg | 129% | |
| Amount Per 100 g | |||
| Calories | 126.91 Kcal (531 kJ) | ||
| Calories from fat | 57.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.41g | 49% | |
|---|---|---|---|
| Cholesterol | 110.3mg | 181% | |
| Sodium | 216.33mg | 44% | |
| Potassium | 199.95mg | 21% | |
| Total Carbs | 7.32g | 12% | |
| Sugars | 1.48g | 29% | |
| Dietary Fiber | 0.86g | 17% | |
| Protein | 7.68g | 76% | |
| Vitamin C | 27mg | 222% | |
| Vitamin A | 0.5mg | 84% | |
| Iron | 0.2mg | 6% | |
| Calcium | 260.5mg | 129% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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