Stewed Spanish Squid

1. Heat the olive oil in a casserole dish. Add the garlic, sage and tomato and fry, stirring often, until the garlic has softened, around 3 minutes.

2. Add the squid and season with salt and freshly ground pepper.

3. Pour in the sherry and bring to the boil. Reduce the heat and simmer uncovered for around 1 hour to 1 hour 15 minutes until the squid is tender and the sauce has thickened and reduced. Serve.

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Nutrient	Quantity
Total fats	40.5989 g
Protein	147.8189 g
Carbohydrates	55.468 g
Energy	1197.4438 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.258 g
Water	1214.5562 g
Aspartic acid	14.5312 g
Calcium, Ca	360.7396 mg
Fiber, total dietary	5.937 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	1867.4663 g
Niacin	22.4303 mg
Fatty acids, total saturated 18:4	0.0544 g
Vitamin A, RAE	263.4338 g
Arginine	10.4623 g
Riboflavin	3.9536 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total saturated 20:1	0.4832 g
Glutamic acid	21.6001 g
Sodium, Na	469.8738 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4168 g
Total lipid (fat)	40.5989 g
Manganese, Mn	0.8572 mg
Proline	5.8848 g
Fatty acids, total saturated 16:0	5.5421 g
Choline, total	636.1791 mg
Sugars, total	21.5892 g
Serine	6.505 g
Fatty acids, total saturated 18:0	1.0913 g
Fatty acids, total saturated 20:4 undifferentiated	0.0816 g
Vitamin B-6	0.9452 mg
Selenium, Se	408.5854 g
Ash	15.4902 g
Fatty acids, total saturated 18:1 undifferentiated	19.8164 g
Pantothenic acid	7.2347 mg
Phenylalanine	5.2295 g
Copper, Cu	17.641 mg
Betaine	0.027 mg
Thiamin	0.5052 mg
Retinol	90.7202 g
Methionine	3.2383 g
Iron, Fe	9.0728 mg
Carbohydrate, by difference	55.468 g
Phosphorus, P	2156.0409 mg
Folate, total	93.9358 g
Tocopherol, gamma	0.2241 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	1.3245 g
Fatty acids, total saturated 22:1 undifferentiated	0.0635 g
Alanine	8.7293 g
Cholesterol	2113.7808 mg
Valine	6.3363 g
Fatty acids, total saturated 18:2 undifferentiated	3.0748 g
Glycine	8.998 g
Carotene, alpha	420.9895 g
Fatty acids, total saturated 14:0	0.3266 g
Zinc, Zn	14.258 mg
Isoleucine	6.3073 g
Fatty acids, total polyunsaturated	8.0321 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	10.1804 g
Vitamin A, IU	3764.4442 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0363 g
Folate, DFE	93.9358 g
Tryptophan	1.6271 g
Vitamin C, total ascorbic acid	168.9354 mg
Phytosterols	59.67 mg
Fatty acids, total saturated 20:0	0.1118 g
Tyrosine	4.6312 g
Vitamin B-12	11.7936 g
Vitamin K (phylloquinone)	70.7667 g
Fatty acids, total saturated	7.1271 g
Histidine	2.8097 g
Fatty acids, total monounsaturated	20.8321 g
Threonine	6.2402 g
Folate, food	93.9358 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Vitamin E (alpha-tocopherol)	16.8119 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	3.1026 g
Magnesium, Mg	353.3497 mg
Lysine	10.7973 g
Potassium, K	3333.0366 mg
Cystine	1.9371 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	2 tablespoons	238.68	0	27
Tomato	2	124.1379	27.5262	1.0795
Garlic Clove	4	0	0	0
salt black pepper	0	0	0	0
sage leaf	5	0	0	0
squid	2	834.6259	27.9418	12.5194
sherry wine	6 cups	0	0	0