Calamari on a Catalan Vegetable Gratin

Allergies: Fish4 ServingsCooking Time: 10-15 MinutesCalories: 366 per serving
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Phase 1-2-3

Ingredients

  • 1 1/2 lbs calamari, sliced 1/3″ thick
  • 9 anchovies, whole
  • 1 packet Ideal Protein Salt and Vinegar Crisps, crushed
  • 4 cups zucchini, cut 1/4″ thick
  • 4 cups green peppers
  • 2 tsp oregano
  • 2 tbsp parsley
  • 1/2 cup crushed tomato
  • 3 tbsp olive oil
  • sea salt, to taste
  • pepper, to taste

Directions

  1. Sprinkle zucchini with salt and set aside for 1 hour.
  2. Cut peppers in half and baste with olive oil.
  3. Place under broiler until roasted (browned) on both sides.
  4. Run under cold water and remove skin.
  5. Cut into 1/4” thick pieces.
  6. In a pan, heat 1 tablespoon of olive oil.
  7. Add Crisps and sauté for a few minutes.
  8. Salt and pepper.
  9. Add oregano and parsley.
  10. Rinse zucchini and dry on a paper towel.
  11. Heat 1 tablespoon of olive oil.
  12. Sauté until browned.
  13. In an oval baking dish, layer zucchini and top with a layer of peppers.
  14. Repeat.
  15. Bake in a 350-degree oven for 10 to 15 minutes.
  16. In a hot pan, quickly sauté calamari in 1/2 tablespoon of olive oil.
  17. Add Crisps mixture.
  18. Place on top of vegetable gratin just before serving.
  19. Serve warm or at room temperature.
  20. NOTE: Letting zucchini sit for 1 hour with salt helps extract water and increases the taste.
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