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