Salt & pepper squid
Need a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly side dish? Salt & pepper squid could be a tremendous recipe to try. For 50 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 191 calories, 0g of protein, and 21g of fat each. If you have coriander, sweet chilli sauce, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 17 minutes. 13 people have made this recipe and would make it again. It is brought to you by BBC Good Food. With a spoonacular score of 23%, this dish is rather bad. Try Salt & pepper squid, Salt And Pepper Squid, and Chilli, Salt and Pepper Squid for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 2 minutes
Ingredients:
few coriander sprigs, to serve
½ tsp Chinese five spice powder
2-3 tbsp olive oil
little sesame oil, to serve
sweet chilli sauce, to serve
Equipment:
kitchen scissors
knife
griddle
frying pan
bowl
tongs
Cooking instruction summary:
Ask the fishmonger to clean the squid; little ones often come ready-cleaned. Using kitchen scissors, cut open the body and open out. Wash well, then pat dry. If you have a large squid, cut the body into four portions, roughly square. Small squid can just be opened up.Using the tip of a very sharp knife, score the top in a neat criss-cross. Brush with oil and set aside while you heat the barbecue or griddle until ready to cook.Mix together 2 tsp sea salt, Chinese five-spice and 1 tsp freshly ground black pepper. Sprinkle on both sides of the squid just before cooking, according to taste. You may not need it all. Heat the griddle pan to hot and cook about 1 min each side, until it starts to curl. Remove with tongs to a serving plate and drizzle with a little sesame oil. To serve, garnish with coriander leaves and serve with small bowls of sweet chilli sauce to dip into.
Step by step:
1. Ask the fishmonger to clean the squid; little ones often come ready-cleaned. Using kitchen scissors, cut open the body and open out. Wash well, then pat dry. If you have a large squid, cut the body into four portions, roughly square. Small squid can just be opened up.Using the tip of a very sharp knife, score the top in a neat criss-cross.
2. Brush with oil and set aside while you heat the barbecue or griddle until ready to cook.
3. Mix together 2 tsp sea salt, Chinese five-spice and 1 tsp freshly ground black pepper. Sprinkle on both sides of the squid just before cooking, according to taste. You may not need it all.
4. Heat the griddle pan to hot and cook about 1 min each side, until it starts to curl.
5. Remove with tongs to a serving plate and drizzle with a little sesame oil. To serve, garnish with coriander leaves and serve with small bowls of sweet chilli sauce to dip into.
Nutrition Information:
covered percent of daily need
