Spanish Stewed Squid (Calamares Estofados)

1. Over high heat in a large heavy-bottomed pot, add all ingredients except wine. Stir well and cook until bubbling. Add wine and cook for an additional 2 minutes, stirring occasionally.

2. Cover and lower to simmer. Cook for 15-20 minutes or until squid and onions are tender. Check often.

3. Serve over rice. If you have any leftover chopped parsley, sprinkle a bit over each plate. Enjoy!

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Nutrient	Quantity
Total fats	121.5918 g
Protein	146.8559 g
Carbohydrates	75.0307 g
Energy	1998.2034 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8971 g
Water	1000.2293 g
Aspartic acid	14.1572 g
Calcium, Ca	400.3212 mg
Lutein + zeaxanthin	1565.133 g
Fiber, total dietary	7.3277 g
Fatty acids, total saturated 22:0	0.1404 g
Carotene, beta	1619.091 g
Niacin	21.0982 mg
Fatty acids, total saturated 18:4	0.0544 g
Vitamin A, RAE	231.8797 g
Arginine	10.7681 g
Riboflavin	3.8728 mg
Tocopherol, beta	0.1268 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0121 g
Fatty acids, total saturated 20:1	0.7356 g
Glutamic acid	20.3232 g
Sodium, Na	426.3229 mg
Fatty acids, total saturated 16:1 undifferentiated	1.4331 g
Total lipid (fat)	121.5918 g
Manganese, Mn	1.1568 mg
Fructose	4.0269 g
Proline	5.9635 g
Fatty acids, total saturated 16:0	14.8059 g
Fatty acids, total saturated 8:0	0.0012 g
Sucrose	2.9888 g
Choline, total	613.3252 mg
Sugars, total	13.1589 g
Serine	6.5024 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	2.6719 g
Fatty acids, total saturated 20:4 undifferentiated	0.0816 g
Vitamin B-6	1.0246 mg
Selenium, Se	411.13 g
Ash	14.6316 g
Fatty acids, total saturated 18:1 undifferentiated	77.6146 g
Pantothenic acid	5.2206 mg
Phenylalanine	5.2479 g
Copper, Cu	17.3594 mg
Betaine	0.6737 mg
Thiamin	0.3727 mg
Retinol	90.7202 g
Methionine	3.2328 g
Iron, Fe	9.3108 mg
Carbohydrate, by difference	75.0307 g
Phosphorus, P	2131.9105 mg
Folate, total	134.8726 g
Tocopherol, gamma	1.1592 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	1.3245 g
Fatty acids, total saturated 22:1 undifferentiated	0.0635 g
Lycopene	0.23 g
Alanine	8.7352 g
Cholesterol	2113.7808 mg
Valine	6.3586 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	10.8611 g
Glycine	9.0158 g
Carotene, alpha	13.823 g
Glucose (dextrose)	5.9733 g
Fatty acids, total saturated 14:0	0.3461 g
Zinc, Zn	14.8755 mg
Isoleucine	6.2819 g
Tocopherol, delta	0.0058 mg
Fatty acids, total saturated 12:0	0.0027 g
Fatty acids, total polyunsaturated	16.4593 g
Fatty acids, total saturated 14:1	0.0002 g
Tocotrienol, gamma	0.0021 mg
Fatty acids, total polyunsaturated 17:1	0.135 g
Leucine	10.188 g
Tocotrienol, alpha	0.2206 mg
Vitamin A, IU	3129.3092 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0363 g
Folate, DFE	134.8726 g
Tryptophan	1.646 g
Vitamin C, total ascorbic acid	91.4592 mg
Phytosterols	289.763 mg
Galactose	0.0061 g
Fatty acids, total polyunsaturated 18:1 c	0.0443 g
Fatty acids, total saturated 20:0	0.4482 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	4.6526 g
Vitamin B-12	11.7936 g
Vitamin K (phylloquinone)	397.9454 g
Fatty acids, total saturated	18.4542 g
Histidine	2.8037 g
Fatty acids, total monounsaturated	80.0014 g
Threonine	6.2213 g
Folate, food	134.8726 g
Fatty acids, total polyunsaturated 17:0	0.0238 g
Cryptoxanthin, beta	142.5655 g
Vitamin E (alpha-tocopherol)	27.2974 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	3.1026 g
Magnesium, Mg	352.3497 mg
Lysine	10.7726 g
Potassium, K	2864.3306 mg
Cystine	1.8935 g
Fluoride, F	3.6933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	1 cup	0	0	0
Sea salt	1 teaspoon	0	0	0
Olive oil	0.5 cup	954.72	0	108
Onion	2	120	28.02	0.3
Bay leaf	1	0	0	0
Paprika	1 teaspoon	6.486	1.2418	0.2965
Parsley	0.33 cup	7.2	1.266	0.158
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
flour	2 tablespoons	72.285	15.8257	0.2804
Garlic Clove	3	0	0	0
squid	2	834.6259	27.9418	12.5194