Juicy calamari

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Caiamari in their own juices and swiss chard
1. ln a frying pan with a lid pour in oil and arrange the calamari. Add salt, pepper, chopped parsley and garlic. Cover the pan and saute on a low flame.

2. Cut dried tomatoes into strips. Peel potatoes, slice and cook. Cut swiss chard into strips. In a pan heat up some oil and saute the chopped onion and garlic, add swiss chard and tomatoes and saute for 3 minutes. Add salted potatoes. Season with honey, lemon juice, salt and pepper.

3. Serve calamari with swiss chard and tomatoes.

- 800 g calamari
- 50 ml olive oil
- 4 cloves of garlic
- 1 onion, parsley
- 800 g swiss chard
- 300 g potatoes
- 40 g dried tomatoes
- Salt and pepper
- Lemon juice and honey



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