A source of protein and omega-3 fatty acids, grilled squid promotes heart health and improves metabolism. Olive oil and garlic add antioxidants, while lemon and parsley provide freshness and a bright flavor.
| Ingredient | Qty, g | ||
|---|---|---|---|
| Squid | |||
| Olive oil | |||
| Garlic | |||
| Lemon | |||
| Parsley | |||
| Cooking salt | to taste | ||
| Black pepper | to taste | ||
| Product release: | 895 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 15 | ||
| 5 | ||
| 5 | ||
| 5 | ||
| 4 | ||
| 6 | ||
| 5 | ||
| 5 | ||
50 | ||
|---|---|---|
| 100 grams | |
|---|---|
| Proteins | 16.3 |
| Digestible proteins | 16.1 |
| Fats | 6.5 |
| Net carbohydrates | 2.6 |
| Calories | 136 kcal |
| Indexes | |
| Glycemic index | 0.4 |
| Glycemic load | 0.1 |
| Insulin index, II | 23.2 |
| Disease inflammatory index, DII | -0.31 |
| Antioxidant, ORAC | 180 |
| Weight loss | Detention | Set |
|---|---|---|
| 14% | 10% | 8% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (2) | |
| |
- Histidine36%
- Tryptophan112%
- Phenylalanine21%
- Methionine24%
- Threonine119%
- Lysine119%
- Valin8,3%
- Isoleucine13%
- Leucine67%
- ClassQty, g
- Omega-30.28
- Omega-60
- Omega-95.59
- Cholesterol0.06
| Nutrient | % of RDA |
|---|---|
| Selenium | 7373671354010 |
| Molybdenum | 40403683?4 |
| Phosphorus | 292929402010 |
| Zinc | 1419143133 |
| Iron | 1253962 |
| Potassium | 81091275 |
| Magnesium | 7982254 |
| Nutrient | % of RDA |
|---|---|
| Cholesterol | 313131125?63 |
| Alpha-linolenic acid (Omega-3) | 17252031149 |
| Oleic acid (Omega-9) | 13171524?19 |
| Nutrient | % of RDA |
|---|---|
| Threonine | 85119119248?? |
| Lysine | 851191192486030 |
| Tryptophan | 801121122794511 |
| Alanine | 67134134335?? |
| Glycine | 60606017917960 |
| Leucine | 4867671434517 |
| Histidine | 26363674?18 |
| Arginine | 18181845154 |
| Serin | 18181230?6 |
| Methionine | 182424501812 |
| Phenylalanine | 15212145279 |
| Tyrosine | 13181345227 |
| Isoleucine | 1013132873 |
| Valin | 68817?3 |
Prepare the squid (3–4 pcs). Clean them from the membrane. Remove the insides. Separate into bodies and tentacles. Rinse and pat dry.
Turn the bodies inside out. Remove any remaining insides. Salt (to taste) and pepper (to taste). Return to the original position and pat dry again.
Crush the garlic (3–4 cloves) into a paste. Finely chop the parsley (a few sprigs).
Mix the garlic, parsley, olive oil (50 ml), lemon juice (1 tbsp), salt (to taste), and black pepper (to taste). Stir until you have a smooth sauce.
Preheat the grill or grill pan to high heat. Brush the surface with a small amount of oil. Place the squid on it. Grill for 1.5–2 minutes on each side. Cook the tentacles for 2–3 minutes. Do not overcook to keep the meat tender.
Remove from heat. Cut into large pieces. Transfer to a bowl with the sauce. Toss to coat the squid completely with the dressing. Serve immediately.
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