Photo: Pille R. Priske
Salt-and-Pepper Squid
7 ingredients
Serves 4
openrecipes
A quick and refreshing supper for summer. Serve with wild rocket leaves.
Estimated Nutrition (whole recipe, rough)
911
Calories
18g
Protein
27g
Fat
149g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 800g Patagonian calamari tubes or rings
- Freshly ground sea salt and pepper or mixed peppercorns
- 2tbsp rice flour
- 125g melted butter
- extra virgin olive oil
- 30g fresh mint, chopped
- juice of 3 limes or lemons
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes