• On Oct, 07, 2024
•  ladyrecipes
•  Recipes

121.6 Cals 18.3 Protein 7.9 Carbs 1.7 Fats
YIELD:4 SERVINGS
COURSE:Appetizer, Lunch
CUISINE:Italian
INGREDIENTS
1/4 cup red onion, minced
1/2 cup celery, chopped
1/2 cup roasted red peppers, chopped
1/4 cup fresh parsley, minced (no stems)
1 clove garlic, sliced
1 1/2 lemons
1 1/4 tsp red wine vinegar
salt and fresh pepper to taste
1 lb fresh squid, tube and tentacles cleaned
INSTRUCTIONS
Rinse squid and slice tubes into 1/2 inch rings.
Leave the tentacles whole and set aside.
Prepare a bowl of water with ice.
In a medium bowl combine onion, garlic, celery, red peppers, parsley, lemon juice, vinegar, salt and fresh pepper.
Bring a medium pot filled with water and a pinch of salt to a boil.
Add calamari all at once and cook until tender yet cooked, (I test it by tasting a ring) about 45 – 60 seconds.
Quickly drain when cooked and add to the ice bath until cool, 4 – 5 minutes.
Combine squid with the salad and toss well.
Taste for salt and add additional seasoning and lemon juice if needed.
Cover and refrigerate at least an hour.
NOTES
Makes about 3 1/2 cups.
Calories: 121.6kcal, Carbohydrates: 7.9g, Protein: 18.3g, Fat: 1.7g, Sodium: 66mg, Fiber: 0.9g, Sugar: 1.2gBlue Smart Points:0Green Smart Points:2Purple Smart Points:0Points +:2