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Campfire Squid

 

18

Yield

servings

Prep

15

min

Cook

20

min

Ready

35

min

Trans-fat Free, Good source of fiber
 

Ingredients

8 squid
*
¼ cup olive oil
½ cup onions
chopped
2 Garlic cloves
chopped
*
½ lemon
chopped
*
4 Bay bay leaves
*
¼ teaspoon thyme
crushed
*
1 dash paprika
*
1 x salt and black pepper
*
1 tablespoon all-purpose flour
4 cups rice
cooked
parsley sprigs
optional
*
lemon
wedges, optional
*

Directions

Squid was prepared this way for us on the beach on Catalina Island.

Created by: Jean-Michel Cousteau.

Clean squid.

Separate head from body, reserving legs and ink sac.

Chop legs and reserve.

Squeeze ink from sac into small bowl and reserve ink.

Remove quill from body and peel off outer skin of squid.

Set squid aside Heat half of oil in large skillet over medium coals or on stovetop. Add onion, garlic, lemon, bay leaves, thyme and paprika and season to taste with salt and pepper. Cook until onion is translucent. Mix ink with flour to make paste. Add chopped legs, half of onion mixture from pan and half of rice. Season to taste with salt and pepper. Stuff squid with rice mixture and secure opening with wood picks. Heat remaining onion mixture in skillet. Place stuffed squid in pan and cook, turning often, until golden on all sides, about 10 minutes. Remove squid and bay leaves and spread remaining rice in layer in pan. Arrange squid over rice, cover and cook 10 minutes longer. Serve squid over rice and garnish with parsley sprigs and lemon wedges, if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 220g (7.8 oz)
Amount per Serving
Calories 110722% of calories from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 442mg 147%
Sodium 531mg 22%
Total Carbohydrate 55g 55%
Dietary Fiber 3g 11%
Sugars g
Protein 88g
Vitamin A 1% Vitamin C 14%
Calcium 12% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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