Seppie in Zimino

Name: Seppie in Zimino
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Global
Ingredients: 4 fillets anchovy fillets, rinsed and patted dry; 4 fillets anchovy fillets, rinsed and patted dry; 1 mediums carrot, finely shredded; 3 ribs celery, cut into 1/4 inch strips; 2 hot chili peppers, whole; 1 kgs calamari or cuttlefish, cleaned and cut into 1/2 inch pieces; 240 milliliters dry white wine; 4 Tbsps fresh thyme (or 2 tablespoons dried); 4 cloves garlic, peeled; 4 cloves garlic, thinly sliced; 1 Spanish onion, cut into 1/4-inch dice; 1 medium Spanish onion, sliced into 1/4 inch rounds; 2 mediums potatoes, peeled and cut into 1/4 inch dice; 4 servings Salt, to taste; 4 servings Salt and pepper; 57 grams tomatoes, crushed and mixed well with their juices }; 6 Tbsps virgin olive oil; 4 Tbsps white wine vinegar

Seppie in Zimino requires about 1 hour and 50 minutes from start to finish. This recipe makes 4 servings with 648 calories, 60g of protein, and 24g of fat each. This recipe covers 54% of your daily requirements of vitamins and minerals. It works well as a main course. This recipe from Foodnetwork requires potatoes, garlic, salt, and wine. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

In an earthenware oven and stove resistant dish, heat olive oil, onion, celery, garlic and chili peppers and cook until softened and light golden brown, about 10 minutes.

Ingredients you will need

Arbol Chile

Olive Oil

Celery

Garlic

Onion

Equipment you will use

Oven

Add tomato sauce, cuttlefish, anchovies and potatoes and bring to a boil. Season with salt and pepper and add wine and vinegar and cover. Simmer 1 hour. Check for seasoning and tenderness and serve with lemon wedges.

Ingredients you will need

Salt And Pepper