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Ingredients
1 ½ pounds cleaned squid, cut into rings
Juice of 1 lemon
2 tablespoons red-wine vinegar
¾ pound potatoes
FOR THE DRESSING
1 clove garlic, minced, with green part removed
¼ cup chopped Italian parsley
½ cup extra-virgin olive oil
¼ teaspoon hot pepper flakes
1 tablespoon red wine vinegar
Lemon juice to taste
½ cup mint leaves, chopped
Coarse salt and freshly ground pepper to taste
Whole mint leaves to garnish
Nutritional analysis per serving (4 servings)
26 grams carbs; 396 milligrams cholesterol; 485 calories; 20 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 30 grams fat; 4 grams fiber; 817 milligrams sodium; 30 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Poach squid in two quarts water with lemon juice and vinegar until tender (about 20 to 30 minutes). Cook potatoes until tender and cut them into one-inch cubes. Set aside.
- Step 2
Make dressing. Combine garlic and parsley and add olive oil, pepper flakes, vinegar and lemon juice. Shred mint leaves and add them to the mixture. Season to taste with salt and pepper and mix thoroughly.
- Step 3
Combine the squid and potatoes in a serving bowl and add dressing. Toss and let marinate for at least three hours in the refrigerator before serving.
This is inspired by recipes by Giuliano Bugialli.
Private Notes