Spicy Calamari With Tomato, Caperberries and Pine Nuts Recipe

Name: Spicy Calamari With Tomato, Caperberries and Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Israeli couscous; 2 tablespoons extra virgin olive oil; 1 large shallot, minced; 1 rosemary sprig; 4 garlic cloves, minced; 2 tablespoons pine nuts; 1/2 teaspoon crushed red pepper flakes, or to taste; Kosher salt; 1 28-ounce can diced tomatoes; 1 pound squid, cleaned, bodies cut into 1/2 -inch rings, tentacles left whole; 1/4 cup sliced caperberries; 3 cups baby spinach leaves, packed; 1 scallion, thinly sliced, for garnish

Servings: persons

1 cup Israeli couscous
2 tablespoons extra virgin olive oil
1 large shallot, minced
1 rosemary sprig
4 garlic cloves, minced
2 tablespoons pine nuts
1/2 teaspoon crushed red pepper flakes, or to taste
Kosher salt
1 28-ounce can diced tomatoes
1 pound squid, cleaned, bodies cut into 1/2 -inch rings, tentacles left whole
1/4 cup sliced caperberries
3 cups baby spinach leaves, packed
1 scallion, thinly sliced, for garnish

1
Bring a small pot of water to a boil and add couscous.
2
Cook for 1 minute, then drain.
3
Meanwhile, in a large skillet, heat olive oil.
4
Add shallots and rosemary and saute for about 2 minutes, until shallots are golden.
5
Add garlic, pine nuts, red pepper flakes and salt and saute for 2 minutes.
6
Add tomatoes and bring to a fast simmer.
7
Cook for 6 minutes.
8
Add squid and caperberries and cook for about 2 minutes, until squid is just opaque.
9
Stir in the spinach and couscous (spinach will wilt).
10
Season with more salt and serve garnished with scallion.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup Israeli couscous, 2 tablespoons extra virgin olive oil, 1 large shallot, minced, 1 rosemary sprig, and more.

Yes, Spicy Calamari With Tomato, Caperberries and Pine Nuts falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Calamari With Tomato, Caperberries and Pine Nuts

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