Spicy Calamari
Per ServingSpicy Calamari |
||
|---|---|---|
| Makes: 4 servings | ||
| Serving Size: 1 cup | ||
| Calories | 270 | |
| Fat | 6 | g |
| Saturated Fat | 1.1 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 18 | g |
| Fiber | 2 | g |
| Sugars | 5 | g |
| Cholesterol | 470 | mg |
| Sodium | 430 | mg |
| Potassium | 590 | mg |
| Protein | 33 | g |
| Phosphorus | 390 | mg |
| Choices: Carbohydrate 0.5, Nonstarchy Vegetable 2, Lean Protein 4 | ||
- Makes: 4 servings
- Serving Size: 1 cup
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
Ingredients
| 2 | lb. | fresh calamari, cleaned and cut into 1-inch pieces |
| 1 | tsp. | sweet paprika |
| 1 | tsp. | cayenne pepper |
| 1/2 | tsp. | ground turmeric |
| 1 | Tbsp. | sunflower oil |
| 3 | med. | red onions, thinly sliced |
| 1 | sprig | curry leaf |
| 3/4 | tsp. | kosher salt |
Directions
- Heat a heavy-bottomed pan over medium heat. Add the calamari and cook until the liquid released from the calamari evaporates, about 5 minutes.
- Add the paprika, cayenne pepper, and turmeric and sauté for 2 minutes, stirring well.
- Add the oil, onions, and curry leaf sprig and stir well. Cover the pan and cook over medium-low heat for about 12 minutes, stirring occasionally to prevent burning.
- Remove the lid, stir, and cook for 2 minutes more. Discard the curry sprig and sprinkle the calamari with the salt before serving.
Cook’s Note: This dish tastes great over steamed brown rice or served with whole wheat Indian flatbread.
Recipe adapted from Indian Cuisine Diabetes Cookbook: Savory Spices and Bold Flavors From South Asia by May Abraham Fridel. Available at shopdiabetes.org, 800-232-6733, or bookstores nationwide.
