What are the main ingredients in Sayadieh & Grilled Squid?

Oil (cooking, olive or coconut), Seasoning (salt & pepper), Water, Paper Towel

What is the nutritional information of Sayadieh & Grilled Squid?

Calories: 614, Carbs: 98 grams, Fat: grams, Protein: 34.4 grams, Sugar: 22.6 grams, Salt: 102 grams

How do I prepare Sayadieh & Grilled Squid?

A TASTE SENSATION!: Serve up a bed of the cinnamon rice. Top with the grilled squid and drizzle over the lemon juice (to taste). Sprinkle over the remaining almonds and the sultanas. Side with the salad. Sahtein, Chef! PAN-FRIED SQUID: Rinse the squid to remove any residue from the packet and pat dry with paper towel. Place a pan or grill pan over high heat with a drizzle of oil. When hot, sear the squid until lightly charred, 1-2 minutes per side. Remove from the pan and season. NUTTY, SWEET SALAD: In a bowl, combine the rinsed green leaves, a drizzle of olive oil, ¾ of the chopped sultanas, and ½ the toasted almonds. FRAGRANT RICE: Return the pan with the oil to medium-high heat. When hot, fry the sliced onion until soft, browned and caramelised, 7-9 minutes (shifting occasionally). Add the rinsed rice, the cinnamon mix, the grated garlic, and seasoning. Mix until fully combined and fry until fragrant, 2-4 minutes (shifting constantly). Add the tomato paste and 450ml of water. Cover and simmer for 10-12 minutes. Most of the water should be absorbed and the rice should be fully cooked. A IS FOR ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

What should be prepared from my kitchen to make Sayadieh & Grilled Squid?

Oil (cooking, olive or coconut), Seasoning (salt & pepper), Water, Paper Towel

Sayadieh & Grilled Squid

You say, “Fresh, fragrant seafood!” and we say, “Sayadieh & grilled squid!” An aromatic mix of warm spices will greet you as you dive into pan-fried squid, a basmati rice tastefully tinged by a deep red tomato pasta and infused with cinnamon, turmeric, garlic & caramelised onion. Served with a golden sultana & almond salad.

Sayadieh & Grilled Squid

with caramelised onions & sultanas

Hands on Time: 30 - 50 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Almonds
Cinnamon Mix
Garlic Clove
Garlic Cloves
Golden Sultanas
Green Leaves
Lemon Juice
Onion
Onions
Squid Heads & Tubes
Tomato Paste
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Seasoning (salt & pepper)
Water
Paper Towel

Serves 1

A IS FOR ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRAGRANT RICE
Return the pan with the oil to medium-high heat. When hot, fry the sliced onion until soft, browned and caramelised, 7-9 minutes (shifting occasionally). Add the rinsed rice, the cinnamon mix, the grated garlic, and seasoning. Mix until fully combined and fry until fragrant, 2-4 minutes (shifting constantly). Add the tomato paste and 225ml of water. Cover and simmer for 10-12 minutes. Most of the water should be absorbed and the rice should be fully cooked.
NUTTY, SWEET SALAD
In a bowl, combine the rinsed green leaves, a drizzle of olive oil, ¾ of the chopped sultanas, and ½ the toasted almonds.
PAN-FRIED SQUID
Rinse the squid to remove any residue from the packet and pat dry with paper towel. Place a pan or grill pan over high heat with a drizzle of oil. When hot, sear the squid until lightly charred, 1-2 minutes per side. Remove from the pan and season.
A TASTE SENSATION!
Serve up a bed of the cinnamon rice. Top with the grilled squid and drizzle over the lemon juice (to taste). Sprinkle over the remaining almonds and the sultanas. Side with the salad. Sahtein, Chef!

Almonds - 10g
Onion - 1
Cinnamon Mix - 10ml
White Basmati Rice - 75ml
Garlic Clove - 1
Tomato Paste - 7,5ml
Green Leaves - 20g
Golden Sultanas - 20g
Squid Heads & Tubes - 150g
Lemon Juice - 10ml

Download the Recipe

Serves 2

A IS FOR ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRAGRANT RICE
Return the pan with the oil to medium-high heat. When hot, fry the sliced onion until soft, browned and caramelised, 7-9 minutes (shifting occasionally). Add the rinsed rice, the cinnamon mix, the grated garlic, and seasoning. Mix until fully combined and fry until fragrant, 2-4 minutes (shifting constantly). Add the tomato paste and 450ml of water. Cover and simmer for 10-12 minutes. Most of the water should be absorbed and the rice should be fully cooked.
NUTTY, SWEET SALAD
In a bowl, combine the rinsed green leaves, a drizzle of olive oil, ¾ of the chopped sultanas, and ½ the toasted almonds.
PAN-FRIED SQUID
Rinse the squid to remove any residue from the packet and pat dry with paper towel. Place a pan or grill pan over high heat with a drizzle of oil. When hot, sear the squid until lightly charred, 1-2 minutes per side. Remove from the pan and season.
A TASTE SENSATION!
Serve up a bed of the cinnamon rice. Top with the grilled squid and drizzle over the lemon juice (to taste). Sprinkle over the remaining almonds and the sultanas. Side with the salad. Sahtein, Chef!

Almonds - 20g
Onion - 1
Cinnamon Mix - 20ml
White Basmati Rice - 150ml
Garlic Clove - 1
Tomato Paste - 15ml
Green Leaves - 40g
Golden Sultanas - 40g
Squid Heads & Tubes - 300g
Lemon Juice - 20ml

Download the Recipe

Serves 3

A IS FOR ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRAGRANT RICE
Return the pan with the oil to medium-high heat. When hot, fry the sliced onion until soft, browned and caramelised, 9-12 minutes (shifting occasionally). Add the rinsed rice, the cinnamon mix, the grated garlic, and seasoning. Mix until fully combined and fry until fragrant, 2-4 minutes (shifting constantly). Add the tomato paste and 600ml of water. Cover and simmer for 10-12 minutes. Most of the water should be absorbed and the rice should be fully cooked.
NUTTY, SWEET SALAD
In a bowl, combine the rinsed green leaves, a drizzle of olive oil, ¾ of the chopped sultanas, and ½ the toasted almonds.
PAN-FRIED SQUID
Rinse the squid to remove any residue from the packet and pat dry with paper towel. Place a pan or grill pan over high heat with a drizzle of oil. When hot, sear the squid until lightly charred, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and season.
A TASTE SENSATION!
Serve up a bed of the cinnamon rice. Top with the grilled squid and drizzle over the lemon juice (to taste). Sprinkle over the remaining almonds and the sultanas. Side with the salad. Sahtein, Chef!

Almonds - 30g
Onions - 2
Cinnamon Mix - 30ml
White Basmati Rice - 225ml
Garlic Cloves - 2
Tomato Paste - 22,5ml
Green Leaves - 60g
Golden Sultanas - 60g
Squid Heads & Tubes - 450g
Lemon Juice - 30ml

Download the Recipe

Serves 4

A IS FOR ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRAGRANT RICE
Return the pan with the oil to medium-high heat. When hot, fry the sliced onion until soft, browned and caramelised, 9-12 minutes (shifting occasionally). Add the rinsed rice, the cinnamon mix, the grated garlic, and seasoning. Mix until fully combined and fry until fragrant, 2-4 minutes (shifting constantly). Add the tomato paste and 900ml of water. Cover and simmer for 10-12 minutes. Most of the water should be absorbed and the rice should be fully cooked.
NUTTY, SWEET SALAD
In a bowl, combine the rinsed green leaves, a drizzle of olive oil, ¾ of the chopped sultanas, and ½ the toasted almonds.
PAN-FRIED SQUID
Rinse the squid to remove any residue from the packet and pat dry with paper towel. Place a pan or grill pan over high heat with a drizzle of oil. When hot, sear the squid until lightly charred, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and season.
A TASTE SENSATION!
Serve up a bed of the cinnamon rice. Top with the grilled squid and drizzle over the lemon juice (to taste). Sprinkle over the remaining almonds and the sultanas. Side with the salad. Sahtein, Chef!