Lisbon Calamari

Ingredients

• 1 cup VILLA FRIZZONI® sauce Marinara chunky gluten free (#12072)
• 6 ounces calamari breaded ring and tentacles Dipt 'n Dusted, frozen (#C2246)
• 2 ounces sausage linguiça link 4-1, refrigerated (#G1614)
• 1/2 each lemon choice fresh (#G1072)
• 1/4 ounce parsley Italian fresh (#H4470)

Preparation

1. Sauté linguiça until browned. Add Marinara sauce, simmer on low heat for 20 minutes.
2. Fry calamari; toss in salt.
3. Top with Marinara and linguiça sauce.
4. Top with lemon zest and chopped, fresh parsley.

• Servings: 1
• Type: Lunch, Dinner, Appetizer
• Categories: The Dish, Recipes
• Tags: Dinner, Entrée, Italian, Lunch, Seafood
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