Squid salad with rice and eggs
4 servings
30 minutes
The recipe is taken from the book "Seafood. Very simple.
Calories859.4kcal
Proteins77.3grams
Fats42.9grams
Carbohydrates41.4grams
Squid
500
g
Onion
200
g
Canned green peas
1
jar
Green salad leaves
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
1
Boil the squid.
- Squid: 500 g
2
Cut the squid and green salad leaves into strips.
- Squid: 500 g
- Green salad leaves: 200 g
3
Slice the onion into rings, blanch and cool, cut the boiled eggs into halves.
- Onion: 200 g
- Chicken egg: 4 pieces
4
Chop the dill finely.
- 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.
- 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.
- Canned green peas: 1 jar
- Rice: 100 g
- Mayonnaise: 200 g
- Tomato juice: 3 tablespoons
- Ground black pepper: to taste
- Salt: to taste
