Squid in Sherry Sauce (Calamares Al Jerez)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
good pinch of saffron threads 1 tablespoon boiling water 2 tablespoons olive oil
1 large onion, chopped 3 cloves garlic, crushed 25 g/1 oz ground almonds
125 ml/4 fl oz dry sherry 2 tablespoons chopped parsley 450 g/1 lb prepared squid rings
125 ml/4 fl oz water salt



1 Pound the saffron threads in a small mortar with a pestle. Add the boiling water and set aside to steep. Heat the oil in a saucepan. Add the onion and cook gently for about 10 minutes, until transparent. Stir in the garlic and cook for 1 minute. Add the almonds, saffron liquid, sherry, parsley, squid rings, water and salt to taste. Cover and simmer gently for about 45-60 minutes until the squid is tender, stirring occasionally. Serve with pilaf, if desired.

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