Portuguese Squid
Squid provides protein and iodine, while tomatoes and onion brighten the dish without heavy batter. The result is juicy, lightly Mediterranean, and especially good for a warm seafood plate.
Clean the squid (260 g) and cut it into large rings. Halve the cherry tomatoes (260 g) and slice the red onion (100 g) into medium feathers.
Mix the squid, tomatoes, and onion with olive oil (30 g), dried garlic (5 g), thyme (2 g), and salt (4 g). Chop the almonds (30 g) coarsely and fold them in instead of breadcrumbs to keep the dish low-carb while preserving texture.
Spread everything on a tray without crowding it and bake at 200°C for about 10 minutes. The squid should stay tender while the tomatoes soften and release their juices.
Serve at once with lemon juice (10 g) and parsley (6 g) if you want a fresher finish. Do not overbake the squid: after 10-12 minutes it toughens quickly.
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