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Squid stir-fry with three peppers https://www.metro.ca/userfiles/image/recipes/Poelee-calmar-trio-poivrons-4881.jpg PT10M PT05M PT15M
Wash the squid and cut into 1/2 in. (1.5 cm) chunks. Remove the cartilage from the head but keep the tentacles. Dry the squid pieces well. Set aside. Sauté the squid and shrimp quickly in a frying pan over high heat for 1 minute. Add the peppers and shallots and continue coking for 3 minutes. Add the spinach, garlic and chilli and pour in the rice vinegar. Continue cooking for 1 minute.
2
8 cleaned squid 8 uncooked shrimp 1 Tbsp. (15 mL) olive oil 0.500 red bell pepper, chopped 0.500 yellow bell pepper, chopped 0.500 orange bell pepper, chopped 2 shallots, minced 8 Spinach 2 cloves garlic, chopped 1 tsp. (5 mL) crushed chilli 1 Tbsp. (15 mL) rice vinegar
Squid stir-fry with three peppers

Squid stir-fry with three peppers

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  • Gluten-free
  • Lactose-free
2
servings
0:10
Preparation
0:05
COOKING
0:15
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 8
    cleaned squid
  • 8
    uncooked shrimp
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  • 1 Tbsp.
    (15 mL)
    olive oil
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    1 L SELECTED VARIETIES

  • 0.500
    red bell pepper, chopped
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    Flyer Deal  (1)
    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

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  • 0.500
    yellow bell pepper, chopped
  • 0.500
    orange bell pepper, chopped
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    Flyer Deal  (1)
    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

    $2.99 ea.

  • 2
    shallots, minced
  • 8
    Spinach
  • 2
    cloves garlic, chopped
  • 1 tsp.
    (5 mL)
    crushed chilli
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  • 1 Tbsp.
    (15 mL)
    rice vinegar
Imprimer ma sélection

Preparation

Wash the squid and cut into 1/2 in. (1.5 cm) chunks.

Remove the cartilage from the head but keep the tentacles. Dry the squid pieces well. Set aside.

Sauté the squid and shrimp quickly in a frying pan over high heat for 1 minute. Add the peppers and shallots and continue coking for 3 minutes.

Add the spinach, garlic and chilli and pour in the rice vinegar. Continue cooking for 1 minute.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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