Nutritional Info

Nutrition Facts

Serving Size 1 (347g)

Calories 654
Calories from Fat 501 (77%)
Amount Per Serving %DIV
Total Fat 55.6g 86%
Saturated Fat 8.8g 44%
Monounsaturated Fat 40.5g
Polyunsaturated Fat 6.3g
Trans Fat 0.0g
Cholesterol 6.4mg 2%
Sodium 106.9mg 5%
Potassium 534.5mg 11%
Total Carbohydrate 31.6g 11%
Dietary Fiber 2.2g 9%
Sugars 3.5g
Protein 12.9g 26%

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Chile Squid With Watercress And Baby Spinach Salad

Recipe Description
A colorful spinach and watercress salad, topped with gently stir fried squid and red chilies.
Prep time
20 min
Cook time
2 min
Ready In
22 min

Ingredients

Serves Tool

Serves To:USMetric
12   squid tubes and tentacles, cleaned and prepared
1/2 Cup(c)  olive oil
1   red chiles, seeded and thinly sliced
2   scallions, finely chopped
6   lemon wedges
3 Cup(c)  watercress
2 Cup(c)  baby spinach
1 Pinch(pn)  salt, to taste
1 Pinch(pn)  pepper, to taste
1/2 Cup(c)  olive oil
1   lime, juiced
1 Teaspoon(t)  superfine sugar
2   shallots, thinly sliced
1   tomato, peeled, seeded and finely chopped
1 Clove(clv)  garlic, crushed

Preparation

To make the dressing, mix all the ingredients together in a bowl, season with salt and pepper to taste, then cover and refrigerate until required. Cut the squid tubes into 2 inch pieces, then score diamond patterns lightly across the flesh with the tip of a sharp knife. Heat the oil in a wok or large skillet over high heat, then add the squid pieces and tentacles and stir fry for 1 minute. Add the chiles and scallions and stir fry for an additional minute. Season to taste with salt and pepper and add a good squeeze of lemon juice. Mix the watercress and spinach together, then toss with enough of the dressing to coat lightly. Serve immediately with the squid, together with lemon wedges to squeeze over the squid.

Additional notes

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