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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For Squid, Rinse the squid in a strainer with cold water.  Cut the tubes into 3/8 inch rings.  Pending their size, cut the tentacles in halves or thirds. | 2. Cook squid in a pot of boiling water untl they begin to firm, about a minute for small, minute and a half for larger.  Empty cooked squid into a strainer and cool with cold tap water.  When drained, pat dry with paper towel and place squid in a bowl. | 3. For Baby Octopus, rinse the Octopus in cold water.  Cut the octopus in uniform bite size pieces.  Place them in a strainer.  Submerge in boiling water for about 45 seconds.  Check for doneness, just firm.  If needed, dip them very briefly in the boiling water again being careful not to overcook.  Cool octopus in cold tap water. | 4. Combine all remaining ingredients in a small bowl.  Pour dressing into the squid or octopus and mix well.  Cover and store in the refrigerator overnight.  Check for seasoning then serve in bowls with a spoon and crusty bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
squid	1			417.3129	13.9709	70.671	6.2597
olive oil	1/2	cup		954.72	0.0	0.0	108.0
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
garlic clove	2		chopped	-	-	-	-
salt	1/4	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.