Ingredients (serves 4)

400 g squid
3 cloves garlic, finely chopped
20 g butter or olive oil
1 tsp tikka masala spice mix
15 ml coconut cream
juice of 1/2 lemon
salt and pepper, to taste

For the rice

200 g basmati rice
1 tsp. ground turmeric
about 15 g fresh ginger, sliced

100 grams of squid contains 3.20 mg of copper, or 356% of our daily requirement! It also contains high amounts of zinc, magnesium, phosphorus and selenium, but also smaller amounts of calcium, potassium and iron. It is also rich in B vitamins (especially B2, B3 and B12), choline, vitamin E and vitamin C. It's delicious and versatile: it can be grilled with a little salt, olive oil and lemon juice, or cooked into stews. It is also a wonderful choice for risottos and pasta dishes.

Wash the rice a few times in cold water and then strain. Add 2.5 times the amount of cold water, add salt, turmeric and ginger, cover and bring to the boil. When it boils, turn the heat down to low and fold the lid in half. The water is absorbed after about 10 minutes. Remove from the heat and leave to stand for 5-10 minutes covered. Meanwhile, melt the butter in a pan, lightly fry the garlic and add the squid rings. Season with salt and pepper, drizzle with the lemon juice and coconut cream and stir in the tikka masala seasoning. Finally, cover and cook on a low heat for about 10 minutes. Serve with the spicy yellow rice and a sprinkle of fresh coriander.

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