The seafood in general are excellent sources of omega 3, which are fats that provide health benefits such as decreased risk of cardiovascular disease, normalization of cholesterol and triglycerides in the bloodstream, and act on the immune system.
Are still rich in protein, vitamins and minerals, among which we can mention vitamin A, the B vitamins, vitamin D and E and minerals such as calcium, iodine, potassium and zinc.
The squid, specifically, contains 72% protein, 14% fat and 14% carbohydrate.
The recipe today is Lula Spaghetti sauce, a delicate and tasty combination.
500g spaghetti pasta type
500g squid (with head / tentacles)
5 tomatoes (Italian or Deborah)
1 medium carrot
Method of preparation:
Cook the spaghetti in his own way. I like the tooth and place a tablespoon of salt and two of oil in the water, I believe it helps to become more tasty.
In a saute pan garlic in olive oil, place the tomatoes cut into cubes seeded in this way, the sauce will be with rustic pieces, but if you prefer the more lisinho sauce, can beat the tomatoes in a blender before sautéing. Season as desired, but basil, thyme and oregano make the most fragrant and woody sauce, flavors that go great with the squid. The 1/2 onion is to be placed whole without sting. It’s just to help spice and perfume, after it’s done, you can remove.
I like to add to tomato sauce a grated carrot, as well as too much vitamin A among many other benefits, it contains high levels of beta-carotene, an antioxidant that helps slow the aging of cells.
A touch: as this is a quick sauce, which will not be determined for a long time, just six minutes after boil, usually put a pinch of sugar to help eliminate the acidity of the tomato.
While the sauce boils in a frying pan with a trickle of olive oil and garlic, put the squid for grilling, without moving not to lose too much water, so that she can get “rubbery”. After grilling well on one side, turn and grill leave the other, finishing, add the sauce already through. This process should last on average 6-8 minutes and is important for the squid not drop your water in the sauce, making it watery.