Directions:
- Rinse squid under cold running water, then pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/8-inch-wide rings. Cook in a 4-quart pot of boiling salted water (1 tablespoon salt for 3 quarts water), uncovered, until just opaque, 30 to 40 seconds. Drain and immediately transfer to an ice bath to stop cooking. When squid is cool, drain and pat dry.
- Meanwhile, combine remaining ingredients and 1/4 teaspoon salt in a large bowl. Add squid and toss until combined well. Serve chilled or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 230.33 Kcal (964 kJ) | ||
| Calories from fat | 102.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.37g | 17% | |
|---|---|---|---|
| Cholesterol | 352.22mg | 117% | |
| Sodium | 76.5mg | 3% | |
| Potassium | 418.65mg | 9% | |
| Total Carbs | 5.43g | 2% | |
| Sugars | 0.41g | 2% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 24.41g | 49% | |
| Vitamin C | 9.9mg | 17% | |
| Iron | 1.6mg | 9% | |
| Calcium | 56.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 127.25 Kcal (533 kJ) | ||
| Calories from fat | 56.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.28g | 17% | |
|---|---|---|---|
| Cholesterol | 194.6mg | 117% | |
| Sodium | 42.27mg | 3% | |
| Potassium | 231.3mg | 9% | |
| Total Carbs | 3g | 2% | |
| Sugars | 0.23g | 2% | |
| Dietary Fiber | 0.21g | 2% | |
| Protein | 13.49g | 49% | |
| Vitamin C | 5.5mg | 17% | |
| Iron | 0.9mg | 9% | |
| Calcium | 31.5mg | 6% | |
* 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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