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Squid W Tomato Sauce
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Prep Time: 10 minutes
Cook Time: 15 minutes
Nutritional Information Per Serving:
1 Tablespoon extra-virgin olive oil
1 Tablespoon chopped fresh parsley
1/4 Teaspoon crushed red pepper flakes
1 1/3 Cups tomato sauce
1 Cup chopped hazelnuts
2/3 Cup All Purpose Low-Carb Baking Mix
1/4 Teaspoon cayenne pepper
1 Pound squid, cut into 1/2-inch rings
1/4 Cup to 2 cups peanut oil
1/8 Teaspoon salt
1 medium lemon, in wedges for garnish
- Use 2 cups oil for frying in this recipe.
- For sauce: In a large skillet, heat olive oil over medium heat. Add parsley and red pepper flakes and sauté for 1 minute. Add tomato sauce and bring to a simmer. Cook, stirring occasionally, for 5 minutes (sauce may be made up to two days in advance).
- In a food processor, process hazelnuts, baking mix and cayenne until nuts are finely ground, about 1 minute. Transfer to a shallow bowl. Dredge calamari in mixture, tapping to remove any excess, and set aside.
- Heat oil in a deep sauce pot until temperature reaches 375°F. Fry calamari in batches, 30 seconds per batch, until firm and light golden. Transfer to a paper-towel-lined plate to drain. Sprinkle with salt and serve with sauce and lemon wedges.
Disclaimer: Nothing contained on this Site is intended to provide health care advice. Should you have any health care-related questions, please call or see your physician or other health care provider. Consult your physician or health care provider before beginning the Atkins Diet as you would any other weight loss or weight maintenance program. The weight loss phases of the Atkins Diet should not be used by persons on dialysis or by pregnant or nursing women.