Squid Soup "Underwater Kingdom"

1. 1 Butterpack 180 g ≈ $1.60 12 g
2. 2 Onions≈ $1.60 per kg 30 g
3. 3 Long-grain ricepack 800 g ≈ $1.96 30 g
4. 4 Carrots≈ $1.50 per kg 13 g
5. 5 Potatoes≈ $2.15 per kg 80 g
6. 6 Squid tubespack 500 g ≈ $8.00 85 g
7. 7 Mayonnaise 30 g
8. 8 Dillpack 50 g ≈ $1.80 5 g
9. 9 Sunflower oil 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Clean the squid⁶ by removing the skin, quill, and innards.

2. Cut the squid⁶ into bite-sized pieces.

3. Heat oil in a pan, sauté the onion², then add butter¹.

4. Add the squid⁶ and sauté for 2 minutes.

5. Stir in mayonnaise and cook for another 2 minutes.

6. Boil potatoes⁵ and carrots⁴ in water or broth, then add rice.

7. Cook the rice until tender, then stir in the squid⁶ and chopped dill⁸.

In short

• In the planner this dish is cooked for two days: reheat on day two.