Griddled Squid with Camargue Red Rice

Name: Griddled Squid with Camargue Red Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: International
Ingredients: 300 g Squid, raw; 100 g Camargue red rice, raw; 1 tbsp Olive oil; 1 pinch Espelette pepper; 1 clove Garlic, raw

Tender squid rings quickly seared without excess grease, served over nutty whole red rice.

EasyPrep 10 minCook 25 min2 servings

Nutrition facts

Per serving

361Calories

26gProtein

39gCarbs

11gFat

Values computed from the official ANSES / CIQUAL database.

27 detailed micronutrients

This recipe's vitamins, minerals and omega-3, with the % of recommended daily intake.

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Ingredients

Squid, raw300 g
Camargue red rice, raw100 g
Olive oil1 tbsp
Espelette pepper1 pinch
Garlic, raw1 clove

Steps

1
Cook the red rice in a large volume of boiling salted water for 25 minutes, then drain.
2
Clean the squid and cut them into even rings.
3
Heat olive oil with minced garlic in a very hot pan, add the squid, and flash-fry for 3 minutes max.
4
Dust with Espelette pepper and serve immediately over the bed of hot red rice.

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