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Ingredientes
- 650 gm Baby Squid
- 2 x Cloves Garlic
- 1 lrg Red Chilli
- 1 x Lime, (juice and rind)
- 75 ml Extra virgin olive oil
- 1 tsp Chilli Sauce
- 2 x Aubergines Salt and Pepper Rocket Leaves Lime Wedges, (to garnish)
Direcciones
- 1. Prepare the squid by holding the body in one hand and the head in the other and gently pull.
- 2. Remove the contents of the body, then at the top remove the spine with your fore finger and thumb. With a knife cut the tentacles just below the eyes. Throw away everything except the body and tentacles.
- 3. Finely chop the garlic and chillies (remember to remove the seeds from the chillies). Place in a bowl with the squid, the oil, the lime juice and rind and the chilli sauce marinade for at least 2 hrs.
- 4. Slice the aubergine thinly and brush with oil.
- 5. Heat the griddle or possibly heavy bottomed frying pan till it smokes and fry the aubergines for a couple of min each side. Place in a hot oven.
- 6. Remove the squid form the marinade and fry on the warm griddle for 2 min each side for the body and 2 min for the tentacles. Cook in batches. When done, pour in the marinade and heat through.
- 7. Arrange the rocket leaves and aubergines on a plate, place the squid on top and pour over the marinade garnish with lime wedges and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 4 servings | |
| Calories 307 | |
| Calories from Fat 172 | 56% |
| Total Fat 19.4g | 24% |
| Saturated Fat 2.95g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 379mg | 126% |
| Sodium 80mg | 3% |
| Potassium 421mg | 12% |
| Total Carbs 6.93g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.25g | 0% |
| Protein 25.51g | 41% |
