Directions:
- A few hours before serving, cut squid lengthwise into 1/2 inch strips, and then cut strips in half.
- Simmer in boiling salted water for 1 hour or pressure cook for 5 minutes. Drain.
- Drain clams and rinse.
- In a large bowl, combine lemon peel and juice, oil, parsley, pimiento, salt and pepper.
- Add squid and clams.
- Marinate in refrigerator at least 1 hour.
- Allow to stand at room temperature for 15 minutes before serving.
- Drain and arrange on shredded lettuce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 151.91 Kcal (636 kJ) | ||
| Calories from fat | 114.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.71g | 20% | |
|---|---|---|---|
| Cholesterol | 90.9mg | 30% | |
| Sodium | 265.15mg | 11% | |
| Potassium | 118.65mg | 3% | |
| Total Carbs | 2.28g | 1% | |
| Sugars | 0.51g | 2% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 7.05g | 14% | |
| Vitamin C | 6.9mg | 11% | |
| Iron | 0.7mg | 4% | |
| Calcium | 18.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 222.81 Kcal (933 kJ) | ||
| Calories from fat | 167.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.64g | 20% | |
|---|---|---|---|
| Cholesterol | 133.33mg | 30% | |
| Sodium | 388.91mg | 11% | |
| Potassium | 174.03mg | 3% | |
| Total Carbs | 3.34g | 1% | |
| Sugars | 0.75g | 2% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 10.34g | 14% | |
| Vitamin C | 10.1mg | 11% | |
| Iron | 1mg | 4% | |
| Calcium | 27mg | 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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