Fried squid rings with spinach rice

Cooking time:

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20 minutes

Servings:

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4

Ingredients:

• 700 gr of squids in rings
• 300 gr of long grain rice
• 600 gr of spinach (washed and drained)
• 180 gr of onion cut into half rings
• 100 ml of olive oil
• 1 ½ tablespoon of chopped dill
• 1 teaspoon of salt
• a little pepper
• 20 ml of lemon juice (or 2 full tablespoons)
• 100 ml of water

For frying:

• Durum flour
• Corn oil

Preparation:

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Take the squid rings out of the bag and place them in a strainer, over a deep bowl, to collect the thawing fluids.

Cover the bowl with a wet towel or a cling film and place it in the refrigerator. The squid rings are thawed after regaining their elasticity.

Execution:

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Rinse the squids and drain them well in a strainer.
With an absorbent paper towel thoroughly dry and lightly salt the fillets.

Prepare the spinach rice: In boiling water add a little salt and pour the rice. Boil the rice according to the instructions of the package, reducing the cooking time by 2 minutes, and then drain the rice.

In a deep pan, sauté the onion in olive oil until soft and then add the spinach, the dill, season with salt and pepper. Stir for approximately 2 minutes, and then add the water and the rice.

As soon as it absorbs its liquids, remove it from the heat and add the lemon.

Prepare the squids: Put the squids in plenty of flour and then shake them to remove the excess amount. Fry them in hot oil until golden and place them on an absorbent paper towel.

Serve the fried squids with the spinach rice, prepared.

Tips:

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If you prepare the rice earlier, cool it off immediately and then drain it. This way you will avoid overcooking it.