skish
IT

Crispy oven-baked squid rings with potato salad

All the flavour of fried calamari, baked in the oven.

  • 35 min
  • 1 serving
  • Pescatarian
  • Italian cuisine
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Crispy oven-baked squid rings with potato salad

Per serving

Calories
598 kcal
Protein
42.8 g
Carbohydrates
67.4 g
Fat
17.1 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Squid220 g
  • Breadcrumbs25 g
  • Corn flour10 g
  • Potatoes180 g
  • Cherry tomatoes80 g
  • Parsley5 g
  • Extra virgin olive oil12 g
  • Lemon juiceto taste
  • Saltto taste

Contains: gluten, shellfish,

Method

  1. Preheat a fan oven to 220 °C and put a pan of water on to boil. Peel the potatoes and cut them into roughly 1.5 cm cubes.
  2. When the water boils, salt it and cook the potatoes over medium heat for 12 minutes, until tender but whole; drain and leave to cool slightly.
  3. Meanwhile clean the squid, cut into rings about 1 cm thick and dry them very well with kitchen paper: the drier they are, the crisper the coating.
  4. Mix the breadcrumbs, cornmeal and a pinch of salt and press the rings into it. Spread them out on a lined tray and drizzle with half the oil.
  5. Bake for 12 minutes, turning halfway, until golden and crisp.
  6. Wash and quarter the cherry tomatoes; dress the potatoes and tomatoes with the remaining oil, chopped parsley and salt. Serve the squid with a squeeze of lemon juice and the salad.

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