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🥗 Crispy Squid Salad with Parsley and Pine Nuts

354 kcal · 30 min · 4 servings

Ingredients

• 450 g small calamari
• 4 chopped anchovy fillets
• 2 tbsp olive oil
• 1 lemon (zest grated and juice squeezed)
• 2 crushed garlic cloves
• 1 bunch flat-leaf parsley
• 60 g parmesan
• 100 g pine nuts

Instructions

1. 1. Place the squid rings, anchovies, olive oil, lemon juice, and garlic in a bowl.
2. 2. Mix the ingredients thoroughly.
3. 3. Cover the bowl.
4. 4. Place the bowl in the refrigerator for at least one hour to let the ingredients marinate.
5. 5. Wash the parsley thoroughly under running water.
6. 6. Shake the parsley dry.
7. 7. Pick the parsley leaves off the stems.
8. 8. Remove the squid rings from the marinade.
9. 9. Let the squid rings drain briefly.
10. 10. Heat a heavy pan over high heat.
11. 11. Sear the squid rings for one to two minutes.
12. 12. Turn the rings so they brown on all sides.
13. 13. Add the marinade and the lemon zest to the pan.
14. 14. Cook the mixture for another thirty seconds.
15. 15. Remove the pan from the heat.
16. 16. Let the squid rest for a few minutes.
17. 17. Slice the squid into thin rings.
18. 18. Toast the pine nuts in a non-stick pan without added fat.
19. 19. Remove the pan from the heat once the nuts are golden brown.
20. 20. Finely grate the Parmesan.
21. 21. Place the squid rings, parsley leaves, toasted pine nuts, and Parmesan in a bowl.
22. 22. Add the marinade.
23. 23. Mix everything well together.

Nutrition per serving

• kcal: 354
• Protein: 30 g · Fett/Fat: 23 g · Carbs: 6 g