Croatian Squid With Rice Recipe

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Croatian Squid With Rice
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Ingredients
11
Count
Nutrition
259
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. Buying Squid. For the best taste, and tenderest squid, you need the freshest squid possible so we recommend you start with a 3 lb box of uncleaned, whole frozen squid. Frozen squid is flash frozen as soon as it's caught, and will produce better results than fresh squid, which has usually been frozen and thawed for a longer time. Frozen supermarket squid is also a lot less expensive. Check that the box is not bulging on one end, indicating it was thawed and refrozen.
  2. Thaw the squid by wrapping the box in plastic wrap, and submerging in tepid to warm water for a couple of hours. The thawed squid should smell fresh, and there should be no need to rinse.
  3. Clean by pulling the head and guts from the body, and pulling out the quill. On fresh squid, the quill will pull out easily, in one piece. Any milky or translucent substance left in the body is roe, and can be eaten. Cut the bodies into 3/4 inch squares.
  4. Clean the tentacles by squeezing the heads to push in the beak, and cutting away the beak, guts and eyes from the tentacles. For black rice, remove the ink sacs from several of the larger squid, and slit open to remove the ink. Add to the skillet at the same time as the squid.
  5. Cook Rice. Traditionally this is a risotto, however this can result in overcooked squid, so we recommend pre-cooking the rice. Bring rice and water to a boil, then lid tightly and leave on low heat for 20 minutes. The rice should be added to the squid while still hot.
  6. Fry onion In some oil in a heavy 12 skillet, until they start to turn golden.
  7. Add crushed garlic and cook for one minute or until fragrant.
  8. Add squid (and optional ink) & parsley. Stir on high heat until squid turns white, and then another minute. This will take about 6-10 minutes, depending on how hot your stove is. Do not overcook! Properly cooked squid will be white, and very tender.
  9. Remove from heat, season with salt and pepper, and stir in hot rice. Finish with extra virgin olive oil and vinegar. Check seasoning.
  10. This can be served thick, as a main course for or side dish for 10, or with added stock, as a soup. Garnish with grated Romano cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 259.48 Kcal (1086 kJ)
Calories from fat 158.58 Kcal
% Daily Value*
Total Fat 17.62g 27%
Sodium 246.62mg 10%
Potassium 161.75mg 3%
Total Carbs 23.41g 8%
Sugars 0.05g 0%
Dietary Fiber 2.16g 9%
Protein 2.46g 5%
Vitamin C 6.3mg 10%
Iron 1mg 6%
Calcium 31.7mg 3%
Amount Per 100 g
Calories 155.13 Kcal (649 kJ)
Calories from fat 94.81 Kcal
% Daily Value*
Total Fat 10.53g 27%
Sodium 147.44mg 10%
Potassium 96.7mg 3%
Total Carbs 14g 8%
Sugars 0.03g 0%
Dietary Fiber 1.29g 9%
Protein 1.47g 5%
Vitamin C 3.7mg 10%
Iron 0.6mg 6%
Calcium 19mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.2
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • sugar free

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