Fried Calamari Tentacles with Potatoes and Capers — 350 ккал
Description
A hearty and healthy dish: crispy baby potatoes, tender calamari tentacles, and tangy capers.
- Wash the potatoes thoroughly and slice into wedges without peeling. Boil in salted water for 5-7 minutes until half-cooked, then drain in a colander.
- Slice the squid fillet into thin rings to resemble tentacles. Pat dry with a paper towel to remove excess moisture.
- Heat a frying pan with olive oil over medium heat. Add the potatoes and fry, stirring, for 10-12 minutes until golden brown.
- Add a garlic clove crushed with the flat side of a knife and capers to the potatoes. Cook for another minute.
- Move the potatoes to one side of the pan. Place the squid rings on the empty side. Fry for exactly 60 seconds on one side and 30 seconds on the other. As soon as the squid turns opaque, remove from heat immediately to prevent it from becoming rubbery.
- Mix the potatoes with the squid. Season with black pepper, drizzle with lemon juice, and sprinkle with chopped parsley. Serve immediately.
350
kcal
24.0 g
Protein
38.0 g
Carbohydrates
12.0 g
Fats
6.7 g
Ash
6.2 g
Fiber
75.9%
Water
2.2 g
Sugars
36.3 g
Starch
0.87 g
Omega-3
1.03 g
Omega-6
3.1 g
SFA