Calamares a la Veracruzana (Squid in Tomato-Olive Sauce)
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Ingredients
- 500 g cleaned squid rings
- 400 g plum tomatoes
- 40 g green olives, pitted
- 1 tbsp capers
- 1 onion
- 2 garlic cloves
- 2 tbsp olive oil
- 300 g long grain rice
Nutrition (per serving)
- Calories
- 494 kcal
- Protein
- 26.7 g
- Carbohydrate
- 68.9 g
- of which sugars
- 5.4 g
- Fat
- 11.1 g
- of which saturates
- 2 g
- Fibre
- 3 g
- Salt
- 0.73 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the long grain rice following the pack instructions.
- 2
Fry the onion and garlic cloves in the olive oil for 5 minutes until soft.
- 3
Add the plum tomatoes, green olives and capers, then simmer for 10 minutes until thickened.
- 4
Add the squid rings and cook for 3-4 minutes until just cooked through and tender.
- 5
Serve the squid and sauce with the rice.
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