argentine

Squid in Tomato and Pepper Sauce with Rice

Name: Squid in Tomato and Pepper Sauce with Rice
Yield: 1 serving
Cuisine: argentine
Ingredients: 182 g squid, cleaned; 17 g olive oil; 66 g onion, sliced; 83 g red bell pepper, sliced; 5 g garlic, minced; 182 g crushed tomatoes; 58 g white rice, dry; 2 g smoked paprika; 2 g salt; 0.83 g black pepper

This simmered dish pairs squid, cleaned with red bell pepper, sliced, white rice, dry and onion, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

38 g Protein

79 g Carbohydrates

20 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

182g squid, cleaned 167 kcal
17g olive oil 150 kcal
66g onion, sliced 26 kcal
83g red bell pepper, sliced 26 kcal
5g garlic, minced 7 kcal
182g crushed tomatoes 58 kcal
58g white rice, dry 212 kcal
2g smoked paprika 6 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

squid
Rinse and pat dry the squid; cut tubes into rings if needed.
olive oilonionred bell peppergarlic
Heat olive oil in a saucepan over medium heat. Saute onion and red bell pepper for 4-5 minutes until softened; add garlic and cook 30 seconds.
crushed tomatoessmoked paprikasaltblack pepper
Stir in crushed tomatoes, smoked paprika, salt, and black pepper. Simmer 5 minutes to thicken slightly.
squid
Add squid and simmer gently 6-8 minutes until just tender (do not overcook).
white rice
Meanwhile, cook the rice in simmering salted water until tender, 12-15 minutes; drain if needed.
squidwhite rice
Serve the squid and sauce over the rice.