Home / Recipes / Gluten Free / Low Carb Spanish Basque Calamari Stew
Low Carb Spanish Basque Calamari Stew
How to Make It
Step 1
Heat a large sautoir over medium-high heat until the pan is hot. Add 3 tablespoons of olive oil then the green bell pepper, onion and garlic. Saute until onions and bell peppers are translucent. Add ¼ teaspoons of kosher salt. Remove the vegetables to a bowl and set aside.
Step 2
Add 2 tablespoons of olive oil to the pan and add the calamari, then immediately add the red wine, tomato sauce and cilantro. Give it a stir.
Step 3
Then add the previously sauteed vegetables. Cook until the calamari has reached 145 F, only 3-4 minutes max. Add the final ¼ teaspoon of kosher salt, adding another ¼ teaspoon if you would like. Serve over cauliflower rice. Each bowl should have ¾ cup of cauliflower rice each.
Ingredients
- Extra Virgin Olive Oil – 3 tablespoon
- Green Bell Pepper – 1 medium – 2 1/2″ diameter x 2 3/4″
- Onion – ½ small
- Garlic – 3 clove
- Coarse Kosher Salt by Morton – ¼ tsp
- Extra Virgin Olive Oil – 3 tablespoon
- Frozen Raw Calamari by Great Value 🦑 – 1-¼ pound
- Red Wine – 3 fluid ounce
- Tomato Sauce – 1-¾ cup
- Cilantro – 4 tablespoon
- Coarse Kosher Salt by Morton – ¼ tsp
- Cauliflower Rice – 3 cup
