User Manual

Fish and seafood 59
CALAMARI:
800 g calamari (small squid)
or tentacles, ready to cook
SAUCE:
9 onions, 700 g
6 garlic cloves, 18 g
1 green pepper, 150 g
60 ml vegetable oil
1 tbsp white wine
1 tbsp brandy
1 tsp paprika
1 pinch salt
Per serving
361 kcal, 16 g carbs, 16 g fat,
35 g protein
PREPARATION
1. Rinse the calamari briefly under cold water, pat dry
with kitchen towel and prepare.
2. Peel the onions and garlic. Wash, halve and core the
peppers. Cut the onions and peppers into fine strips and
chop the garlic finely.
3. Add half of the oil to a pan and heat for 1 minute at
setting 5. Add the vegetables, cover and fry for
approx. 16 minutes, stirring occasionally.
4. Add the wine, brandy and paprika and turn down to
setting 5. Cover and cook for approx. 7 minutes until the
peppers are done. Then place the pan to one side.
5. Heat the rest of the oil in a pan at setting 9 for
approx. 2½ minutes until the oil is hot. Fry the calamari
on each side for approx. 30 seconds.
6. Then add to the vegetables in the pan along with the
frying juices, cover and cook at setting 7 for another
5 minutes.
7. Sprinkle a little coarse salt on the calamari and serve.