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5 from 8 votes

Calamari with Gremolata and Baked Potatoes

Servings: 1 people

Ingredients

For the gremolata:

  • 1 Bit From solo garlic
  • 3 tablespoon Extra virgin olive oil
  • 1 bunch Parsley
  • 0,5 Solo garlic
  • 1 Lemon untreated, only the zest
  • 0,5 teel Fleur de sel
  • 1 Knife point Chilli flakes
  • 50 ml Extra virgin olive oil

For the baked potatoes:

  • 9 small Potatoes
  • 2 tablespoon Extra virgin olive oil
  • 1 teaspoon Dried rosemary
  • 50 ml White wine dry
  • 10 Black olives
  • 3 dried Tomatoes pickled in oil
  • 0,5 Solo garlic
  • Black pepper from the mill
  • Coarse sea salt

Instructions

  • The recipe for the potatoes is already in my cookbook ... here: Mediterranean baked potatoes I only added 3 dried tomatoes in oil (at the same time as the olives).
  • For the gremolata, very finely chop the parsley, garlic and lemon zest, put in a glass with fleur de sel, chilli flakes and olive oil; Mix everything together well and cover and let sit through a little.
  • The calamari are made very quickly: they are rinsed (thawed) under cold water and patted dry again, then fried with a piece of garlic in olive oil over medium heat for about 8 minutes until they start to brown around the edges ... and you're done are you ready!!
  • The fried calamari are drizzled with the gremolata and served with the baked potatoes.
  • I prepared this dish today for my husband by myself, because I myself do not eat seafood and fish extremely rarely.

Nutrition

Serving: 100g | Calories: 621kcal | Carbohydrates: 3.2g | Protein: 0.9g | Fat: 67g