Main dish
Peaty squid dinner
PrepPr15 minCookCk25 minTotalTot40 minServesSrv2-3Ca:PCa:P1:1.7
Ingredients
- 1 small squid (weight unknown)
- 1 clove of garlic
- 3 spring onions
- Coconut oil for frying
- Salt to taste (non iodized)
- 1 zucchini
- 1/2 cup Pecorino Romano
- 4 medium potatoes
- 2 tbsp parsley
- 1 tbsp honey
- 1 lemon
- 1 lime
Directions
- Thinly dice garlic and spring onions.
- Heat coconut oil in a pan, add garlic, spring onions, and a pinch of salt. Sauté until softened.
- Add diced courgette to the pan. Cook until softened.
- Increase heat, add squid to the pan. Be cautious not to overcook; squid becomes rubbery if cooked for too long.
- Meanwhile, dice potatoes and boil in salted water until fork-tender.
- Thinly slice courgette and place on parchment paper. Sprinkle with salt and shredded Pecorino Romano. Bake until soft and cheese is melted.
- Prepare the dressing: finely chop parsley leaves and mix with salt, honey, juice of 1 lemon, and juice of 1 lime.
- Serve the peaty squid on a plate with boiled potatoes and courgette gratin. Drizzle the dressing over the dish.
Nutrition Facts
Per serving (1 of 3). Does not change when you scale ingredients.
- Calories 297.7
- Total Fat 4.2g
- Saturated Fat 0.4g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 0.4g
- Cholesterol 233 mg
- Sodium 634.8 mg
- Carbohydrate 188.2g
- Fiber 20.2g
- Sugar 16.9g
- Protein 34.9g
- Calcium 252.8 mg
- Phosphorus 420 mg
- Ca:P ratio 1:1.7
- Vitamin A 3618.9 mcg
- Vitamin C 98.1 mg
- B1 (Thiamin) 0.2 mg
- B2 (Riboflavin) 0.2 mg
- B3 (Niacin) 1.5 mg
- B5 (Pantothenic) 0.9 mg
- B6 0.5 mg
- Folate 126 mcg
- Vitamin K 488.8 mcg
- Copper 0.3 mg
- Zinc 1.7 mg
- Selenium 2.4 mcg
