thaw squid for one day in refrigerator. Rince squid. Boil 12 cups of water. When water is boiling add sea salt. Cook squid in boiling water for 1 to 1/2 minutes. Drain and rinse in ice cold water. Empty squid into bowl. Sprinke in some olive oil, two pinches of celery salt, a pinch of black pepper and Adobo seasoning. Chill in the fridge.
To make sauce: Combine Olive oil, both vinegars, capers, olives, peppers, onions in a bowl. Cut lemon in half. Remove seeds, squeeze both halves into oil. Cover and allow ingredients to combine for at least 1 hour.
Add oil/sauce to squid. Stir/mix all ingredients. Cover and chill for at least 6 hours before serving, to allow ingredients to mix in.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (92g)|
|Recipe Makes: 8|
|Calories from Fat: 131 (90%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 160.4mg||6 %|
|Potassium 113.6mg||3 %|
|Total Carbohydrate 4.7g||1 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 3.3g|
|Protein 0.7g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 145
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