GRIDDLED SQUID
This recipe works best with delicate baby squid, but if you can obtain only larger squid, slice the bodies into thick rings and cut the tentacles in half before you begin cooking.
INGREDIENTS
1 lb / 450 g baby squid
1 tbsp olive oil
1 bunch of fresh parslye, finely chopped
4 garlic cloves, crushed
1 tbsp grated lemon rind
1 tbsp lemon juice
salt and pepper
fresh flat-leaf parsley sprigs, to garnish
To prepare each squid, pull the pouch and tentacles apart, then remove the remaining innards from the pouch. Slice the tentacles away from the head and discard the head. Rinse the pouch and tentacles under cold running water.
Heat a grill pan and brush with olive oil. Add the squid pouches and tentacles and cook over medium heat, turning and brushing with more oil occasionally, for 5-10 minutes, or until golden brown. Divide between 4 serving plates.
Place the chopped parsley, garlic, and lemon rind in a small bowl and stir to mix. Sprinkle the lemon juice over the squid and season to taste with salt and pepper. Sprinkle the parsley mixture over the squid, garnish with parslye sprigs, and serve warm.
This recipe works best with delicate baby squid, but if you can obtain only larger squid, slice the bodies into thick rings and cut the tentacles in half before you begin cooking.
INGREDIENTS
1 lb / 450 g baby squid
1 tbsp olive oil
1 bunch of fresh parslye, finely chopped
4 garlic cloves, crushed
1 tbsp grated lemon rind
1 tbsp lemon juice
salt and pepper
fresh flat-leaf parsley sprigs, to garnish
To prepare each squid, pull the pouch and tentacles apart, then remove the remaining innards from the pouch. Slice the tentacles away from the head and discard the head. Rinse the pouch and tentacles under cold running water.
Heat a grill pan and brush with olive oil. Add the squid pouches and tentacles and cook over medium heat, turning and brushing with more oil occasionally, for 5-10 minutes, or until golden brown. Divide between 4 serving plates.
Place the chopped parsley, garlic, and lemon rind in a small bowl and stir to mix. Sprinkle the lemon juice over the squid and season to taste with salt and pepper. Sprinkle the parsley mixture over the squid, garnish with parslye sprigs, and serve warm.
Nutritional Information
Calories 137
Protein 18g
Carbohydrate 1g
Sugars 0g
Fat 7g
Saturates 1g
COOK’S TIP
If you don’t want to use a grill pan for this dish, you can also cook the squid under a preheated hot broiler, turning frequently and brushing with olive oil.
Source : Time to cook low carb
Calories 137
Protein 18g
Carbohydrate 1g
Sugars 0g
Fat 7g
Saturates 1g
COOK’S TIP
If you don’t want to use a grill pan for this dish, you can also cook the squid under a preheated hot broiler, turning frequently and brushing with olive oil.
Source : Time to cook low carb
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