eCook Meal
Sayadieh & Grilled Squid
with caramelised onions & sultanas
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R102.21
for 4 servings · R25.55 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Tomato Paste needs 30 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Cinnamon Mix
- Golden Sultanas
- Squid Heads & Tubes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sayadieh & Grilled Squid?
The preparation time for Sayadieh & Grilled Squid with caramelised onions & sultanas is between 30 and 50 minutes.
What is the total time required to make Sayadieh & Grilled Squid with caramelised onions & sultanas?
The total time required to make Sayadieh & Grilled Squid with caramelised onions & sultanas is between 40 and 60 minutes.
How many servings does Sayadieh & Grilled Squid provide?
4 servings
What are the main ingredients in Sayadieh & Grilled Squid?
Almonds, Cinnamon Mix, Garlic, Golden Sultanas, Green Leaves, Lemon Juice, Onion, Squid Heads & Tubes, Tomato Paste, White Basmati Rice
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 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. 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! 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.
What should be prepared from my kitchen to make Sayadieh & Grilled Squid?
Almonds, Cinnamon Mix, Garlic, Golden Sultanas, Green Leaves, Lemon Juice, Onion, Squid Heads & Tubes, Tomato Paste, White Basmati Rice
How many calories does Sayadieh & Grilled Squid have?
614 calories
How much fat content does Sayadieh & Grilled Squid have?
grams