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Ingredients
8 ounces cleaned squid
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 clove garlic, crushed
1 teaspoon salt, or to taste
Generous pinch cayenne
Nutritional analysis per serving (4 servings)
2 grams carbs; 132 milligrams cholesterol; 84 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 150 milligrams sodium; 9 grams protein
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
Cut the squid bodies into thin rounds and the triangular fins and tentacles into small pieces. Dry on paper towels.
- Step 2
Heat the oil in a skillet over medium-high heat. Add half the squid and saute just until it turns completely white. Using a slotted spoon, transfer to a bowl. Repeat with the remaining squid. Pour the cooking oil over the squid in the bowl.
- Step 3
Add the vinegar to the pan and swirl around to deglaze, then pour it over the squid. Add the garlic, salt and cayenne and toss to mix. Let stand at room temperature until cooled.
Private Notes