{"id":10827,"date":"2020-01-27T11:21:21","date_gmt":"2020-01-27T16:21:21","guid":{"rendered":"https:\/\/web.uri.edu\/community-nutrition\/?p=10827"},"modified":"2023-07-17T10:30:43","modified_gmt":"2023-07-17T14:30:43","slug":"calamari-veggie-saute","status":"publish","type":"post","link":"https:\/\/web.uri.edu\/community-nutrition\/calamari-veggie-saute\/","title":{"rendered":"Calamari Veggie Saute"},"content":{"rendered":"
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Calamari Veggie Saut\u00e9 \/ Calamari Veggie Saut\u00e9 \/ Salteado de Lula e Vegetais<\/h1>\n

Download Recipe\/ Print Recipe<\/a>
\n <\/p><\/div>\n

\"\"<\/p>\n<\/div>\n

English<\/h1><\/p>\n

Servings per recipe: 8
\nServing size: 1 cup
\nPrep time: 10 minutes
\nCook time: 20 minutes
\nCost: $14.85 per recipe\/ $1.86 per serving<\/p>\n

Ingredients<\/h2>\n
    \n
  • \u00bc cup olive oil<\/li>\n
  • 1 large onion, sliced<\/li>\n
  • 2 large zucchini, sliced into thin strips<\/li>\n
  • 1 (8 ounce) can mushrooms, drained and rinsed<\/li>\n
  • 1 pound calamari, defrosted and cut into rings or strips<\/li>\n
  • \u00bd teaspoon salt<\/li>\n
  • \u00bd teaspoon black pepper<\/li>\n
  • 2 teaspoons garlic powder<\/li>\n
  • 2 teaspoons dried basil<\/li>\n
  • 2 teaspoons dried oregano<\/li>\n<\/ul>\n

    Directions<\/h2>\n
      \n
    1. Heat olive oil in large frying pan over medium high heat.<\/li>\n
    2. Add onion and cook, stirring occasionally, for 2 minutes.<\/li>\n
    3. Add zucchini and cook for 5-6 minutes or until soft. Carefully pour off any liquid that appears in pan.<\/li>\n
    4. Add the mushrooms and calamari to the mixture. Add spices and herbs and cook 5-6 minutes (overcooking will make your calamari very chewy).<\/li>\n
    5. Serve immediately.<\/li>\n<\/ol>\n

      Money Saving Tip<\/h1>

      Check store flyers and plan your meals around seafood items that are on sale.<\/p><\/div><\/section><\/section>

      Spanish<\/h1><\/p>\n

      Porciones por receta: 8
      \nTama\u00f1o de porci\u00f3n: 1 taza
      \nTiempo de preparaci\u00f3n: 10 minutos
      \nTiempo de cocci\u00f3n: 20 minutos
      \nCosto: $14.85 por receta\/ $1.86 por porci\u00f3n<\/p>\n

      Ingredientes<\/h2>\n
        \n
      • \u00bc taza aceite de oliva<\/li>\n
      • 1 cebolla grande, rebanada<\/li>\n
      • 2 calabacines verdes grandes, rebanadas en tiras delgadas<\/li>\n
      • 1 lata (8 onzas) hongos, colados y enjuagados<\/li>\n
      • 1 libra calamar, descongelado y rebanado en aros o tiras<\/li>\n
      • \u00bd cucharadita sal<\/li>\n
      • \u00bd cucharadita pimienta negra<\/li>\n
      • 2 cucharaditas ajo en polvo<\/li>\n
      • 2 cucharaditas albahaca seca<\/li>\n
      • 2 cucharaditas or\u00e9gano seco<\/li>\n<\/ul>\n

        Preparaci\u00f3n<\/h2>\n
          \n
        1. Caliente el aceite de oliva en un sart\u00e9n grande a fuego medio-alto.<\/li>\n
        2. Agregue la cebolla y cocine, revolviendo ocasionalmente, por 2 minutos.<\/li>\n
        3. Agregue los calabacines y cocine por 5-6 minutos o hasta que est\u00e9n tiernos. Con cuidado, vierta cualquier l\u00edquido que aparezca en el sart\u00e9n.<\/li>\n
        4. Agregue los hongos y los calamares a la mezcla. Agregue las especies y las hierbas y cocine 5-6 minutos (cocinarlo demasiado har\u00e1 sus calamares muy gomosos).<\/li>\n
        5. Sirva inmediatamente.<\/li>\n<\/ol>\n

          Consejo para ahorrar dinero<\/h1>

          Consulte los folletos de las tiendas y planifique sus comidas seg\u00fan los productos del mar que est\u00e1n en oferta.<\/p><\/div><\/section><\/section>

          Portuguese<\/h1><\/p>\n

          Por\u00e7\u00f5es por receita: 8
          \nTempo de prepara\u00e7\u00e3o: 10 minutos
          \nTempo de cozimento: 20 minutos
          \nTamanho da por\u00e7\u00e3o: 1 copo
          \nCusto: $14.85 por receita, $1.86 por por\u00e7\u00e3o<\/p>\n

          Ingredientes<\/h2>\n
            \n
          • \u00bc opo de azeite<\/li>\n
          • 1 cebola grande, cortada<\/li>\n
          • 2 abobrinhas grandes, cortadas em tiras finas<\/li>\n
          • 1 lata (8 on\u00e7as) de cogumelos, escorridos<\/li>\n
          • 1 libra de lula, descongelada e cortada em an\u00e9is ou tiras<\/li>\n
          • \u00bd colher de ch\u00e1 de sal<\/li>\n
          • \u00bd colher de ch\u00e1 de pimenta-do-reino<\/li>\n
          • 2 colheres de ch\u00e1 de alho em p\u00f3<\/li>\n
          • 2 colheres de ch\u00e1 de manjeric\u00e3o seco<\/li>\n
          • 2 colheres de ch\u00e1 de or\u00e9gano seco<\/li>\n<\/ul>\n

            Modo de Preparo<\/h2>\n
              \n
            1. Aque\u00e7a o azeite em uma frigideira grande em fogo m\u00e9dio-alto.<\/li>\n
            2. Adicione a cebola e cozinhe, mexendo ocasionalmente, por 2 minutos.<\/li>\n
            3. Adicione as abobrinhas e cozinhe por 5-6 minutos ou at\u00e9 ficarem macias. Despeje com cuidado todo o l\u00edquido que render na panela.<\/li>\n
            4. Adicione os cogumelos e a lula \u00e0 mistura. Adicione especiarias e ervas e cozinhe por 5-6 minutos (cozinhar demais deixar\u00e1 a lula muito dura).<\/li>\n
            5. Sirva imediatamente.<\/li>\n<\/ol>\n

              Dica para economizar dinheiro<\/h1>

              Confira os folhetos das lojas e planeje suas refei\u00e7\u00f5es em torno dos frutos do mar que est\u00e3o em promo\u00e7\u00e3o.<\/p><\/div><\/section><\/section><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"

              Calamari Veggie Saut\u00e9 \/ Calamari Veggie Saut\u00e9 \/ Salteado de Lula e Vegetais  <\/p>\n","protected":false},"author":3492,"featured_media":13650,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[13,135],"tags":[216],"class_list":["post-10827","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dish","category-recipe","tag-gluten-free"],"acf":[],"_links":{"self":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/10827","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/users\/3492"}],"replies":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/comments?post=10827"}],"version-history":[{"count":6,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/10827\/revisions"}],"predecessor-version":[{"id":25611,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/10827\/revisions\/25611"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/media\/13650"}],"wp:attachment":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/media?parent=10827"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/categories?post=10827"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/tags?post=10827"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}