Recipe: Harissa Squid and Onion

Updated: Jan 28



Squid is almost always eaten fried in breadcrumbs and in a restaurant. I don't know anyone who can make a healthy, tasty meal using squid. For this reason, and due to squid being cheap, quick to prepare, and incredibly healthy (when not coated in gluten and deep fried in carcinogenic oil), I wanted to make and post this easy recipe. I spent a few minutes thinking carefully about which seasonings and side dishes may go well with squid and after a few awful results I found this one. The Sichuan peppercorns add a unique taste, the onion and garlic add sweetness, texture, and are one of the best prebiotics, the citrus cleanses the palette and prevents the squid from being bland and fishy, ghee has a high smoking point so is healthy to cook with and has a buttery flavour, and paprika worked well alongside the peppercorns to spice it up. Be careful to not add more than recommended quantity of peppercorns or paprika because they will overpower everything else.


Servings: 2 (1-2 per portion) Prep time: 5 mins Cooking time: 5 mins Total time: 10 mins

Recipe cost: £5.50!

Nutritional Content (per serving)

Calories: 270

Protein: 30g

Total Fat: 10g

Saturated Fat: 5g

Total Carbohydrate: 12g

Sugar: 5g

Fibre: 7g

Ingredients

375g squid with tentacles

1 large white onion

1 tbsp ghee

1 tbsp ground paprika

1 tsp ground garlic powder

1 tsp Sichuan peppercorns

1 tsp ground white pepper

1 tsp black peppercorns

1-2 tbsp freshly squeezed lemon juice

A pinch of sea salt

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Instructions

1. Rinse squid in a colander then pat dry and place on a chopping board. Pull out the tentacles and slice across the squid tubes to create circular pieces of calamari.

2. Remove the skin and dice the onion and leave for 5-10 mins.

3. Tip the peppercorns into a mortar and pestle and grind into tiny pieces.

4. Heat a non-stick frying pan on high heat and sieve the peppercorns over the pan so the shells remain in the sieve and the pepper is spread evenly across the pan. Cook the pepper for 30 seconds before adding the ghee.

5. Once the ghee has spread evenly around the pan, add the onions and cook until they turn light brown. Stir regularly.

6. Add the squid and tentacles to the pan, season with paprika, garlic powder, salt and pepper and mix all ingredients. Lower the heat to medium and cook for 2-3 minutes before flipping the squid pieces and stirring the onions.

7. Drizzle lemon juice over the squid and serve.

Related post: Gluten-Free Chicken And Pepper Pizza

Related post: What Should We Be Eating

ABOUT THE AUTHORS


Samson Hodin

Co-founder of 'The Evolved Way', and experienced personal trainer, Samson practices what he preaches. His own healthy lifestyle, which informs this site, is based on understanding the right way to eat and exercise, not excluding of course going out and enjoying life knowing you can still feel and look good.


John Maitland

John Maitland is the co-founder of 'The Evolved Way.’ A personal trainer with over 10 years’ experience, he has worked alongside a wide range of leading CEOs, entrepreneurs and medical professionals. John is a keen athlete and holds a black belt in Shaolin Kung fu. A fan of the great outdoors, he can often be found exploring the British countryside and mountains...or breaking pine boards with his fingers.

#GlutenFree #Keto #Superfood #Nutrition

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Articles and information on this website may only be copied, reprinted, or redistributed with written permission. The entire contents of this website and articles featured are based upon the opinions of John Maitland and Samson Hodin, unless otherwise noted. Individual articles are based upon the opinions of the respective authors, who may retain copyright as marked. The information on this website is not intended to replace professional medical advice, nor is it intended to treat or cure any medical condition. It is intended as a sharing of ideas, knowledge and information from the personal research and experience of John Maitland and Samson Hodin, and the community. John Maitland and Samson Hodin are both fully qualified personal trainers. We will attempt to keep all objectionable messages off this site; however, it is impossible to review all messages immediately. All messages expressed on the website, including comments posted to blog entries, represent the views of the author exclusively and we are not responsible for the content of any message.