Fried Squid
Nutritional values
(Percentage of daily recommendation)
| Calorie | 235 cal. | (11 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 230.2 μg | (384 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 22.8 μg | (51 %) | ||
| Vitamin B₁₂ | 10.6 μg | (353 %) | ||
| Vitamin C | 108 mg | (114 %) | ||
| Potassium | 1,006 mg | (25 %) | ||
| Calcium | 202 mg | (20 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 325 mg | |||
| Cholesterol | 550 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 8 Cuttlefish (each 20 cm)
- lemons
- 1 Tbsp olive oil
- 4 Red chili peppers (seeded and finely chopped)
- salt
- freshly ground peppers
- 1 garlic clove (finely chopped)
- 6 Tbsps parsley (finely chopped)
- 2 Tbsps dried oregano
- 300 grams Arugula
- 3 lemons (cut into slices)
Preparation steps
Rinse squid, rinse and flay. Pull tentacles from the body and cut tentacles with a sharp knife just above the eyes from the head so that they remain connected by a narrow ring.
Then grab tentacles from below and push with the forefinger from below to remove.
Trim. Remove fins.
Prepare tentacles to get them ready for filling.
Mix 2 tablespoons lemon juice in a bowl with olive oil, chile peppers and garlic.
Add 1 tablespoon parsley to the bowl, mix and season with salt and pepper. Fill tentacles with garlic mixture and season everything with oregano, salt and pepper.
Heat olive oil in a pan and fry squid for about 5 minutes. Then bake in a preheated 220°C (approximately 425°F) oven for another 5 minutes until lightly browned.
Serve cooked squid on plates garnished with parsley and a little chile pepper. Serve with arugula and lemon wedges.
