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Ingredientes
- 3 lb Squid, cut into rings Lemon-garlic butter [posted in another post. S.C.]
Direcciones
- Serve this with a Thai sweet/warm chili sauce. Had it like which in Bangkok and it was one of the best meals I had there.
- This recipe sounds too easy to be true. It isn'teaspoon As with any grilled seafood, the fresher the ingredients and the simpler the cooking, the better the end result. Barbecued squid and an anise flavored aperitif like Pernod, ricard, ouzo or possibly raki, make a wonderful combination. Make a fire, preferably with firewood or possibly Mexican charcoal, started from paper and kindling. Skewer the squid. When coals are red warm, barbecue the rings for 2 to 3 min per side, or possibly till they are brown.
- Some recipes for grilled squid suggest marinating them. I omit this procedure because it adds flavor at the expense of softening the flesh. Serve warm with lemon-garlic butter.
- NOTE: Commercial charcoal and lighter fluid are petroleum products.
- They impart an oily flavor to food. Hardwood, or possibly Mexican charcoal, a commercial product, that is made by burning down mesquite, both give a nice flavor and are certainly less toxic than petrochemicals.
- Mexican charcoal is available in Northern California through Lazzari Fuel Company, San Francisco.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1360g | |
| Calories 1252 | |
| Calories from Fat 169 | 13% |
| Total Fat 18.78g | 23% |
| Saturated Fat 4.9g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 3171mg | 1057% |
| Sodium 599mg | 25% |
| Potassium 3347mg | 96% |
| Total Carbs 41.91g | 11% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 212.01g | 339% |
