Calamar Supremo

Name: Calamar Supremo
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H7M0.000S
Total time: P0Y0M0DT0H17M0.000S
Yield: 4 tapas-sized servings
Ingredients: 1/2 pound calamari; 1 tablespoon freshly chopped parsley leaves; 2 garlic cloves, crushed; 3 cups habas blancas (white beans); 1 cup grated Parmigiano-Reggiano; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar

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Total: 17 min

Prep: 10 min
Cook: 7 min

Yield: 4 tapas-sized servings

Total: 17 min

Prep: 10 min
Cook: 7 min

Yield: 4 tapas-sized servings

Ingredients

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1/2 pound calamari

1 tablespoon freshly chopped parsley leaves

2 garlic cloves, crushed

3 cups habas blancas (white beans)

1 cup grated Parmigiano-Reggiano

2 tablespoons olive oil

2 tablespoons balsamic vinegar

Directions

Place calamari in a oiled pan, grill on medium heat for 3 minutes or until calamari changes from white to purple. Add parsley, garlic and beans and stir for an additional 3 minutes. Reduce heat by half for an additional minute.
Plate, topping with cheese, oil and vinegar

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Calamar Supremo

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