Calamari Fritti with Chile and Cilantro
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,245 cal. | (107 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 227 g | (196 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 145.1 mg | (1,209 %) | ||
| Vitamin K | 41 μg | (68 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 22.6 μg | (50 %) | ||
| Vitamin B₁₂ | 10.6 μg | (353 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 651 mg | (16 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 24.6 g | |||
| Uric acid | 301 mg | |||
| Cholesterol | 550 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 2 red chili peppers
- 1 handful cilantro
- 800 grams Squid tentacle (fresh or frozen)
- 1 l vegetable oil (for frying)
- ½ lemon
- salt
- freshly ground peppers
- 100 grams Pastry flour
Preparation steps
Rinse the chile peppers, pat dry, cut in half lengthwise and remove seeds and white ribs. Cut into small cubes. Rinse the cilantro, shake dry and pluck leaves.
Pat the squid dry with a paper towel. Cut into 1 cm (approximately 1/4 inch) thick rings.
Heat the oil in a pot.
Drizzle the squid with the lemon juice and season with salt and pepper to taste.
Preheat the oven to 100°C (approximately 210°F).
To check if the oil has reached the correct temperature, dip the handle of a wooden spoon in. If the oil bubbles, it is hot enough. Alternatively, use a thermometer to measure 170°C (approximately 340°F).
Place the flour in a bowl or deep plate. Dredge the squid rings in the flour. Tap off the excess flour. Use a slotted spoon to lower the rings into the hot oil. Cook until golden brown, while turning, about 1 minute. Remove with a slotted spoon. Place on a baking sheet and hold warm in the oven while the remaining squid is fried.
Garnish the finished squid with the chile and cilantro. Serve with lemon slices if desired.
