![Calamari tray bake with pil pil and risoni Calamari tray bake with pil pil and risoni](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/cbd4d1a624ff137a141cc879a3b89e49/Derivates/8b2ed42aaf094cea4b24f6aac53bfec46a73b497.jpg)
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Ingredients
Pil pil sauce
- 60 g extra virgin olive oil
- 2 garlic cloves
- 1 fresh long red chilli, trimmed, deseeded if preferred and cut into halves
- 2 tsp ground paprika
- 2 pinches sea salt
- 1 pinch ground black pepper
Matbouha (capsicum sauce)
- 2 garlic cloves
- 50 g brown onion
- 20 g extra virgin olive oil, plus extra to grease
- 500 g roasted red capsicums, drained and cut into pieces (2 cm, see Tips)
- 200 g canned chopped tomatoes
- 1080 g water
- ¼ tsp ground black pepper
- 1 tsp sea salt
- 2 tsp Vegetable stock paste (see Tips)
- 500 g dried risoni pasta or orzo
- 1000 g calamari tubes, cut in half, then cut into 8 mm thickness strips
- 1 bunch fresh flat-leaf parsley, leaves only, finely chopped, to garnish
- 1 lemon, cut into wedges
- 200 g sour cream, to garnish
- Nutrition
- per 1 portion
- Calories
- 2206.4 kJ / 527.3 kcal
- Protein
- 30.1 g
- Carbohydrates
- 58.6 g
- Fat
- 18.5 g
- Saturated Fat
- 4.6 g
- Fibre
- 4.5 g
- Sodium
- 350 mg
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