Squid salad with rice and eggs

4 servings

30 minutes

The recipe is taken from the book "Seafood. Very simple.

Energy value per serving

• Calories: 859.4
• Proteins: 77.3g
• Fats: 42.9g
• Carbohydrates: 41.4g

Ingredients

• Squid: 500 g
• Onion: 200 g
• Canned green peas: 1 jar
• Green salad: 200 g
• Chicken egg: 4 pc
• Rice: 100 g
• Mayonnaise: 200 g
• Tomato juice: 3 tbsp
• Dill: to taste
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Boil the squid.

   Required ingredients:

   • Squid: 500 g

2. Cut the squid and green salad leaves into strips.

   Required ingredients:

   • Squid: 500 g
   • Green salad: 200 g

3. Slice the onion into rings, blanch and cool, cut the boiled eggs into halves.

   Required ingredients:

   • Onion: 200 g
   • Chicken egg: 4 pieces

4. Chop the dill finely.

   Required ingredients:

   • Dill:  to taste

5. Sort the rice, rinse several times with warm (40–50 degrees) and then hot (70 degrees) water, add it to boiling salted water (600 ml water for 100 g rice) and cook at a gentle boil.

   Required ingredients:

   • Rice: 100 g

6. Drain the cooked rice in a colander, rinse with hot water, and cool it down.

7. Mix everything, add peas, cooled boiled fluffy rice, and season with mayonnaise, tomato juice, salt, and pepper.

   Required ingredients:

   • Canned green peas: 1 jar
   • Rice: 100 g
   • Mayonnaise: 200 g
   • Tomato juice: 3 tablespoons
   • Ground black pepper:  to taste
   • Salt:  to taste