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➠ Classic squid and rice salad

Classic squid and rice salad

594

Kitchen World

Calorie content 169.1 kcal

Portions 3 port.

Cooking time 45 minutes

Proteins * 6.4 gr.

Fats * 7.7 g

Carbohydrates* 23.8 g

Content

Properly cooked squid and parboiled rice are the key to a delicious classic salad with squid and rice. For piquancy, pickled onions are added to the salad. All the ingredients of the salad are well combined with each other and do not stand out with a bright taste, which makes the salad light and tender. This recipe is suitable for a winter table, because it is prepared without fresh herbs.

Ingredients

Squid 300 gr. Canned corn 150 g Egg 4 things. White rice 70 gr. Red onion 1 PC. Lemon juice 3 tbsp Mayonnaise 2 - 3 tbsp Salt taste Granulated sugar 1 pinch

Cooking process

Cook the rice first until ready for salad. It should be crumbly. Cool the boiled rice by pouring cold water over it in a colander.

Then peel the head of the red onion, chop it into thin quarter rings and place in a separate bowl. Sprinkle the onion with sugar, salt, add lemon juice and a little boiling water, stir and leave to marinate for 10 minutes.

Peel the defrosted squids and boil them in salted water for 2 minutes. Then immediately fill them with cold water to cool.

Remove thin films and a plate from the boiled squid from the outside and from the inside. Then cut the squid into longitudinal halves and chop into strips.