Preparation

To make sure they are fresh choose squid with white meat and odorless.
the cooking time for squid should be either very short, about 5 minutes, or definitely long, about 35 minutes.
if they are boiled in an intermediate time they will be hard and rubbery.
For added safety, I particularly choose to cook for a long time and I am paying attention to remove them when they are tender.
- clean the squid.
- Take from the head and pull slowly to remove the viscera.
- separate the tentacles from the squid's head, remove a cartilaginous ring in the center of the tentacles and separate them into two or four parts from each other.
- remove the "squid feather" from the tube, turn it over as if it were a stocking and remove all the interior fat.
- return it to its original position and boil in plenty of salty water until tender.
- clean and finely chop the garlic and parsley.
- remove the squid and cut the tube into slices.
- season with oil or spray, salt, garlic and parsley

Serve the Provençal squid warm or cold, accompanied with a salad or with a small boiled potato that will provide about 100 kcal

Ingredients

  • squid 300 g, we calculate that when cleaning them there will be about 200g (154 kcal)
  • garlic, two cloves (12.2 kcal)
  • olive oil, one tablespoon (90 kcal)
  • parsley, two tablespoons (2 kcal)
  • salt to taste
  • total kcal (258.2 kcal)
  • If spray oil is used (2 pressures on the valve), instead of olive oil, we will have about 89 kcal less than the dish will have (179.2 kcal.)