Traditional recipes

Squid salad

Squid salad


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A tasty salad, full of vitamins. In 5 minutes it is ready !!!!

  • 2 canned squid in oil [approx. 250 gr squid]
  • 2 sea radishes
  • 2 green onions
  • 1 green salad created
  • 1 tablespoon freshly squeezed lemon juice
  • 300 gr cherry tomatoes of various colors
  • 150 gr green olives stuffed with anchovies
  • 150 gr capers in vinegar
  • salt -optional

Servings: 2

Preparation time: less than 15 minutes

RECIPE PREPARATION Squid salad:


  1. Wash and peel onions, radishes and salad.

  2. Wash the tomatoes and cut them in half.

  3. Radishes and onions are sliced.

  4. The capers are removed from the vinegar.

  5. The olives are drained of brine.

  6. In a large bowl put the squid with oil and mix with lemon juice, radishes and green onions.

  7. Finally mix everything with capers, olives and tomatoes.

  8. Taste and salt / sour if needed.

  9. Serve the salad [for freshness] on a bed of lettuce.

Good appetite !!!!

Tips sites

1

The salad can be prepared in advance and kept cold.

2

The lettuce leaves are added only at the time of serving.


Squid salad - Recipes

Preparation time: 30 min.

Complexity: high

Ingredient: 1 teaspoon chili powder, 1 teaspoon cayenne pepper, 1 teaspoon crushed ginger, 1 teaspoon crushed Vietnamese coriander, salt and freshly ground pepper to taste. 0.5 kg squid, including tentacles, cleaned, 1/4 cup lemon juice, 2 teaspoons honey, 1 teaspoon nuoc nam (Vietnamese fish sauce, available in Asian stores), 1 teaspoon finely chopped garlic, 1 teaspoon pepper hot chopped finely chopped, 3/4 cup mung bean sprouts, 1 red bell pepper cut into julienne, 1/4 cup freshly chopped mint, 1/4 cup unsalted roasted and coarsely chopped hazelnuts, green lettuce.
Home delivery! Great to buy the ingredients for this recipe!

Method of preparation: Prepare the grill or heat the pan on the fire. In a small bowl, mix the chili powder, pepper, ginger, coriander, salt and pepper. Rub the squid meat with this mixture.
Place the squid (bodies only) on the grill and fix the pieces with a clean brick, wrapped in aluminum foil, or with a large, heavy pan. Fry for 1-1.5 minutes on each side. Remove the object that secures the squid and fry for another 30 seconds, turning from time to time. Transfer the fried squid to a plate. Place the tentacles on the grill and fry for about 2 minutes, twisting them to brown evenly. Take them off the grill. Cut the squid bodies into 1.5-2 cm rings and, if necessary, cut the tentacles into pieces in one gulp.
In a bowl, mix the lemon juice, honey, nutmeg, garlic and hot pepper. Season with salt and pepper. Add the squid pieces and mix them to dress in it. Add the bean sprouts and bell peppers and mix. Sprinkle with chopped mint and hazelnuts. Arrange the lettuce on a coat and place the squid mixture on top.



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eMag!


Sea bream fillets with salad

Super recipe! Tasty, easy to make, easy for the stomach and conscience!

Squeeze a few cloves of garlic in a jar with a lid. Add salt and pepper and a few tablespoons of olive oil. Then squeeze lemon, twice as much as oil. Put the lid on and shake until you get an emulsion.

Wash the fish fillets (sea bream or sea perch, both fit perfectly), dry with paper towels, cut on the skin side, grease with oil and season with sea salt and pepper. Place on a well-heated plate, or on the grill, with the skin facing down. Press lightly with the spatula at the beginning, so that it does not bend. It should be ready in 2-3 minutes. When you see a little pink on the top, turn carefully and leave them for another 10 seconds.

I had some boiled potatoes in their skins, I cut them and fried them with the fish. But for the sake of conscience, forget about potatoes!

Throw in a plate salad leaves, sliced ​​radishes, cherry tomatoes, arrange the fish nicely, shake the jar of "mayonnaise" again and pour over it. A delight!


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In many Latin American countries and in Spain you can find cakes with the same name, but the recipes are completely different.

Empanadas - large Argentine pies with beef fried in lard.

  • 100 g Bonduelle sweet corn
  • 150 g squid in oil (canned)
  • 200 g red cabbage
  • 5-6 cherry tomatoes
  • 1 lettuce
  • 1 lemon
  • 1 orange
  • 2-3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 pinch of salt
  • 1 teaspoon sugar
  • 1 hot pepper

Remove the squid from the can and let it drain in the sieve. Peel a squash, grate it and squeeze the juice.

Separately, prepare the sauce. Mix the salt, lemon juice, balsamic vinegar, sugar, orange juice and oil and leave to cool for a few minutes.

Cut the tomatoes and put them in a bowl with the salad and chopped cabbage. Add the squid, corn and croutons. Pour the sauce towards the end and mix gently, not to let. Good appetite!


Greek salad

In addition to the tons of olive oil, feta, spice mixes and dehydrated olives with which I filled the trunk to the brim, from Thassos I came back with a serious bunch of ideas only good to put on the plate. Today I recreated one of the salads eaten with the basin for a week, the cornerstone of every meal after the beach: Greek. It does not require exact quantities but just a simple bowl in which you mix at will tomatoes (I also had the yellows and & # 8230reds), cucumbers, red water onion, pepper (I used red caps, my fav), kalamata olives (in my case, dehydrated, also my fav), pieces of goat's milk feta, quality extra virgin olive oil, salt, white pepper and dried oregano (1/2 teaspoon, not to say I didn't give any amount).

It's not complicated at all, I'm even a little ashamed to publish such a simple article, but I felt the need to draw attention to the following again:

  • on holiday it is preferable to eat the specific things of the area and let the international burgers take another break (if your curiosity gnaws, I did not deviate from grilled octopus, sardines, squid stuffed with feta, pumpkin slices , tzatziki, souflaki, etc. about the whole stay)
  • it is good to enjoy fresh tomatoes in their season, which, contrary to expectations, is not all year long, at least not in Romania
  • in summer and autumn it would be nice not to buy vegetables from the supermarket, we have full markets where you can even find stray old people selling tasty vegetables
  • cheap is not synonymous with stupid and expensive is not necessarily good.

PS: I ate a kind of puff pastry stuffed with feta yesterday. Not bad, until I read the slogan of the paper package in which it was served to me. It referred to some authentic Transylvanian recipes from my grandmother's time. You damn Transylvanians, if the Greeks knew that the girl actually appeared on the hill of Feleac, I swear that she would rebel and fill her tomatoes and squid with bellows cheese.


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1. Preheat the oven to 180C. Heat the oil and half the butter in a pan. Saute onion and garlic over medium heat for 5 minutes until soft.

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