Directions:
- Rinse squid under cold water, then pat dry between paper towels. Halve large tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/2-inch-wide rings.
- Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden and crisp, then transfer with a slotted spoon to paper towels to drain.
- Toss squid with 1/4 teaspoon salt.
- Heat fat remaining in skillet over high heat until very hot, then sauté squid with scallions and red-pepper flakes until just cooked through, about 3 minutes.
- Serve squid immediately, sprinkled with bacon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154.07 Kcal (645 kJ) | ||
| Calories from fat | 126 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14g | 22% | |
|---|---|---|---|
| Cholesterol | 23.1mg | 8% | |
| Sodium | 235.72mg | 10% | |
| Potassium | 139.12mg | 3% | |
| Total Carbs | 2.12g | 1% | |
| Sugars | 0.52g | 2% | |
| Dietary Fiber | 0.76g | 3% | |
| Protein | 5.05g | 10% | |
| Vitamin C | 5.2mg | 9% | |
| Iron | 0.3mg | 1% | |
| Calcium | 19.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 255.14 Kcal (1068 kJ) | ||
| Calories from fat | 208.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.18g | 22% | |
|---|---|---|---|
| Cholesterol | 38.25mg | 8% | |
| Sodium | 390.34mg | 10% | |
| Potassium | 230.37mg | 3% | |
| Total Carbs | 3.52g | 1% | |
| Sugars | 0.85g | 2% | |
| Dietary Fiber | 1.25g | 3% | |
| Protein | 8.37g | 10% | |
| Vitamin C | 8.7mg | 9% | |
| Iron | 0.4mg | 1% | |
| Calcium | 32.8mg | 2% | |
* 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.
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