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Calamari tray bake with pil pil and risoni

Calamari tray bake with pil pil and risoni
4.7 15 ratings
Prep. 15min
Total 1 h
8 portions
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Ingredients

Pil pil sauce
  • extra virgin olive oil
    60 g
  • garlic cloves
    2
  • fresh long red chilli trimmed, deseeded if preferred and cut into halves
    1
  • ground paprika
    2 tsp
  • sea salt
    2 pinches
  • ground black pepper
    1 pinch
Matbouha (capsicum sauce)
  • garlic cloves
    2
  • brown onion
    50 g
  • extra virgin olive oil plus extra to grease
    20 g
  • roasted red capsicums drained and cut into pieces (2 cm, see Tips)
    500 g
  • canned chopped tomatoes
    200 g
  • water
    1080 g
  • ground black pepper
    ¼ tsp
  • sea salt
    1 tsp
  • Vegetable stock paste (see Tips)
    2 tsp
  • dried risoni pasta or orzo
    500 g
  • calamari tubes cut in half, then cut into 8 mm thickness strips
    1000 g
  • fresh flat-leaf parsley leaves only, finely chopped, to garnish
    1 bunch
  • lemon cut into wedges
    1
  • sour cream to garnish
    200 g

Difficulty

easy

Nutrition per 1 portion

Sodium 350 mg
Protein 30.1 g
Calories 2206.4 kJ / 527.3 kcal
Fat 18.5 g
Fibre 4.5 g
Saturated Fat 4.6 g
Carbohydrates 58.6 g

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