Directions:
- Preheat the oven to 425 degrees.
- Heat the olive oil in a small casserole, add the onion, and cook slowly until the onions are transparent and melting away.
- Add the garlic, stir, and add the olives and cook for 2 minutes.
- Stir in the saffron, the tomato paste, the wine and the fish broth. Cook for 5 minutes to bring the flavors together before pouring the whole mixture into a preheated earthenware dish (a Spanish cazuela), add the squid to the dish, give 1 more stir to combine and put the whole dish into the oven for 35 to 40 minutes.
- Remove from the oven, taste and adjust the seasoning with salt and pepper and serve with Spanish bruschetta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 668.1 Kcal (2797 kJ) | ||
| Calories from fat | 132.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.73g | 23% | |
|---|---|---|---|
| Cholesterol | 1049.63mg | 350% | |
| Sodium | 1016.34mg | 42% | |
| Potassium | 1668.2mg | 35% | |
| Total Carbs | 30.43g | 10% | |
| Sugars | 6.29g | 25% | |
| Dietary Fiber | 3.13g | 13% | |
| Protein | 76.41g | 153% | |
| Vitamin C | 33.5mg | 56% | |
| Iron | 5.2mg | 29% | |
| Calcium | 210.8mg | 21% | |
| Amount Per 100 g | |||
| Calories | 82.32 Kcal (345 kJ) | ||
| Calories from fat | 16.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.81g | 23% | |
|---|---|---|---|
| Cholesterol | 129.33mg | 350% | |
| Sodium | 125.22mg | 42% | |
| Potassium | 205.54mg | 35% | |
| Total Carbs | 3.75g | 10% | |
| Sugars | 0.78g | 25% | |
| Dietary Fiber | 0.39g | 13% | |
| Protein | 9.42g | 153% | |
| Vitamin C | 4.1mg | 56% | |
| Iron | 0.6mg | 29% | |
| Calcium | 26mg | 21% | |
* 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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