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Squid salad with rice and eggs

4 servings

30 minutes

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

Energy value per serving

CaloriesProteinsFatsCarbohydrates

859.4

kcal

77.3g

grams

42.9g

grams

41.4g

grams

Ingredients

4servings

500

g

200

g

Canned green peas

1

jar

Green salad leaves

200

g

4

pc

100

g

200

g

3

tbsp

to taste

Ground black pepper

to taste

to taste

Cooking steps

1
Boil the squid.
Required ingredients:
1. Squid: 500 g

2
Cut the squid and green salad leaves into strips.
Required ingredients:
1. Squid: 500 g
2. Green salad leaves: 200 g

3
Slice the onion into rings, blanch and cool, cut the boiled eggs into halves.
Required ingredients:
1. Onion: 200 g
2. Chicken egg: 4 pieces

4
Chop the dill finely.
Required ingredients:
1. 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:
1. 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:
1. Canned green peas: 1 jar
2. Rice: 100 g
3. Mayonnaise: 200 g
4. Tomato juice: 3 tablespoons
5. Ground black pepper: to taste
6. Salt: to taste

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